Grilled Corn Salsa

Grilled Corn Salsa

Grilled Corn Salsa is an easy and fresh dish that is the epitome of summer and early fall. This recipe pays homage to the traditional corn salsa but kicks it up a bit by grilling the corn and tomatoes.

By incorporating grilled tomatoes and a blend of bold spices, this salsa brings together the sweet, smoky flavors of grilled corn with a spicy kick from jalapenos and the freshness of lime. One of the great things about this recipe is its versatility—you can grill fresh corn specifically for this dish or use leftover grilled corn from your last cookout.

Grilled Corn Salsa is perfect for gatherings or game days. It’s chunky enough to be a topping for nachos or tacos, adding brightness and depth of flavor that pair well with many dishes. Serve it as a dip with tortilla chips, spoon it over grilled chicken or fish, or add it to a salad and dress it up.

This salsa is a crowd-pleaser and easy to prep, ensuring that you spend less time in the kitchen and more time enjoying your company. That’s kind of the point, right?

Main Ingredients:

Corn: Fresh corn is the star of this dish, providing a natural sweetness that pairs beautifully with the smoky flavors from grilling. Keeping the corn crunchy is vital, as it adds texture to the salsa.

Red Onion: Adds a sharp bite and a bit of crunch, balancing the corn’s sweetness and the lime juice’s acidity.

Roma Tomatoes: Grilled Roma tomatoes add a subtle smokiness and a juicy texture. Their natural acidity helps balance the salsa’s flavors.

Jalapenos: Spice it up! Remove the seeds to cool them down, but you can substitute hotter peppers if you like. Adjust the amount based on your spice tolerance.

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Grilled Corn Salsa

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Course: Appetizers

This recipe pays homage to the traditional corn salsa but kicks it up a bit by grilling the corn and tomatoes.

Servings

8-10

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 3 ears of corn, husks removed

• 1/2 cup red onion, finely chopped

• 4 roma tomatoes, medium-sized

• 1 jalapeños, seeded and finely chopped

• lime juice of 1 lime

• 1/2 cup cilantro, chopped

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 3 tbsp olive oil,
  divided 2 tablespoon/1 tablespoon

• 1 1/4 tsp salt

• 1/4 tsp pepper

• 1 tsp paprika

Method

• Prep and Grill the Tomatoes
• Set your grill to medium/hot coals for direct heat.
• Halve the Roma tomatoes and place them in a mixing bowl with 2 tablespoons of olive oil, paprika, cumin, and chili powder. Toss well to coat.
• Remove each tomato, shaking off excess oil back into the same bowl (reserve the seasoned oil for later).
• Place the tomatoes cut side down on the grill and close the lid. Grill for 2 minutes, then turn the tomatoes over to skin side down and cook for an additional 8 minutes with the lid closed.
• Once the skins are charred, place the tomatoes back into the mixing bowl with the seasoned oil. Cover with a towel and let stand for 15 minutes to allow flavors to marry.
• Grill the Corn
• Toss the corn in the remaining 1 tablespoon of olive oil
• Grill the corn until lightly charred on all sides, about 5-10 minutes. Aim to keep the corn crunchy by not overcooking it. You can quickly add more color with higher heat and keep the corn crunchy. Remove from the grill and let cool before cutting.
• Combine Ingredients
• Small dice the cooled tomatoes and place them back in the same mixing bowl, skins and all, scraping up all tomato juices from the cutting board and adding them to the bowl.
• Cut the corn off the cob and add to the diced tomatoes.
• Mix in the red onion, jalapenos, lime juice, and cilantro, adding the cilantro last to preserve its freshness. Season with salt and pepper.

Field Notes

• Use the grill cover to keep flare ups to a minimum