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The familiar sweet smell of corn on the cob grilling means summer is here. Just cut the kernels off the cob, add a few simple ingredients like roasted chiles, red onion, tomato, and cilantro—and you’ve got my Quick and Easy Grilled Corn Salsa.

Using a tortilla chip to scoop up corn salsa

There are many ways to enjoy fresh sweet corn, but for me, grilling it directly on the cob is by far the best method. Fresh corn with a little char has the best flavor because it brings out extra flavor, sweetness and also adds a little smoky flavor that you can get by any other cooking method .

Whether you’re eating it straight from the corn husk—like my Grilled Parmesan, Garlic, and Basil Corn—or turning it into a Mexican-inspired Corn and Squash Salad, they’re all just as easy as this salsa. Both pictured below.

Grilled corn on the cob.
A black bowl filled with corn kernels and zucchini with a serving spoon and grilled shrimp

Table of contents

Ingredients

  • Corn on the cob
  • Oil
  • Roasted diced chiles
  • Red onion
  • Cherry tomatoes
  • Cilantro (Coriander)
  • Lime juice
  • Salt

FAQ

How long does corn salsa last?

Store it in a sealed container in the refrigerator for up to 5 days.

How much does this recipe make?


This recipe yields 4 cups (656 grams) of salsa and serves 6 people.

Corn Salsa step-by-step


Using a preheated outdoor or indoor grill pan, place the corn directly on the heat. Cook until you start to see it slightly char. Turn until all sides are browned.

Cobs of corn cooking on a grill


Cut Corn from the Cob – Simply place a small bowl upside down inside a large bowl. Stand the corn upright on the small bowl and, using a sharp knife, cut from top to bottom. The large bowl catches the kernels, keeping the mess to a minimum.

Cutting corn kernels from corn on the cob


Add everything in a large bowl and mix well.



I used to make this Quick & Easy Grilled Corn Salsa by using defrosted or canned corn and I do when corn is not in season, but once I took the step to grill the corn, it was a game changer.

Mixing corn, tomato, red onion and cilantro in a bowl with a spoon


Roasted Green Chile Peppers


One of my favorite ingredients to add to any of my salsas, is canned diced green chiles. They add a lot of flavor, but not a lot of spice. Cherry tomatoes are always sweet and they work so well in this salsa and the tang of the lime juice balances all the sweet ingredients.

Spicy corn salsa


You can easily adjust the heat level to your taste. Add spice with roasted peppers, a chopped jalapeño pepper, or even a sprinkle of cotija cheese for an extra kick.

A closeup of grilled corn salsa

Grilled corn salsa serving suggestions


Enjoying this salsa can be as simple as snacking on it with tortilla chips as an appetizer. You can also use it as a topping for Tacos, Burrito bowls, or serve it as a simple side dish. Kick it up a notch and stir in some pinto or black beans for a boost of vegetarian protein.


Chipotle restaurants have it right with their corn salsa—it’s full of fresh flavors like lime, red onion, and cilantro. In fact, I never eat their food without adding the corn salsa, no matter what dish I’m having. My recipe is a little different, but just as sweet and flavorful, thanks to the grilled corn kernels.

An overhead view of corn salsa in a bowl


How to Char Corn Without a Grill

You can still get that delicious charred flavor using these easy methods:

1. Stovetop Skillet (Cast Iron Preferred)

  • Heat a dry cast iron or heavy-bottomed skillet over high heat.
  • Add the corn kernels (fresh or thawed from frozen) in a single layer.
  • Cook without stirring for a couple of minutes to let them char, then stir occasionally until nicely browned in spots.

 2. Oven Broiler

  • Spread corn kernels on a foil-lined baking sheet.
  • Place under a preheated broiler for 5–7 minutes, stirring once or twice, until charred in spots.
  • Watch closely—they can go from charred to burned quickly!

3. Torch Method (For the Brave)

  • Lay cooked corn on a heat-safe surface and use a kitchen torch to lightly char the surface.
  • Great for a dramatic touch or finishing grilled flavors.
Yield: 6

Quick & Easy Grilled Corn Salsa

Corn kernels with tomato and chiles in a bowl

Grilled corn is mixed with chiles, red onion, tomatoes, cilantro, lime juice and salt.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 ears corn on the cob, husks removed
  • vegetable oil
  • 4 ounces (113 grams) canned diced chiles, mild or hot
  • ⅓ cup (42 grams) red onion, finely chopped
  • ½ cup (75 grams) cherry tomatoes, chopped
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons lime juice
  • ¼ teaspoon salt, or to taste

Instructions

  1. Preheat grill.
  2. Place the corn cobs on the grill, turning often until lightly charred on all sides. Remove.
  3. Put a small bowl upside down inside a large bowl. Stand a corn cob on its flat end and use a sharp knife to cut off the corn kernels.
  4. To the corn add the chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed. 
  5. Refrigerate until ready to use. The salsa will taste better the longer it sits.
  6. The salsa will keep up to 5 days in a sealed container refrigerated.

Notes

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 75Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 192mgCarbohydrates 12gFiber 2gSugar 4gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Side dishes