Quick & Easy Grilled Corn Salsa can be enjoyed as a simple snack with tortilla chips, or top your favorite dishes like tamales, tacos or fajitas. There is nothing better and sweeter than seasonal corn made even sweeter on the grill.
I could eat seasonal corn every day when it is available in my grocery store there is only one way to prepare it I’m hooked on grilling it. If you are too, you should also try this recipe for Grilled Parmesan Garlic & Basil Corn on the Cob.
“ When corn on the cob is grilled, it brings out extra flavor, sweetness and also adds a little smoky flavor that you can get by any other cooking method ”
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.
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.
Chipotle restaurants have it right with their corn salsa with fresh flavors of lime, red onion and cilantro. I never eat their food without the their corn salsa, whatever dish I’m eating. My recipe is a little different, but just as sweet and flavorful.
Corn not in season?
No problem. A defrosted bag of frozen corn or a can of will be just as delicious. You wont be able to grill it, but you could roast in the oven at 400°F for 30 minutes. Just make sure the corn is dry before you roast it.
You can change this salsa up depending on what you have in your kitchen or what you feel like. Add chopped avocado, black beans or chopped jalapeño for a spicy kick.
How long does this Quick & Easy Grilled Corn Salsa keep?
This salsa can be kept in a sealed container, refrigerated for up to 5 days.
How much does this recipe make?
This recipe yields 4 cups of salsa and serves 6 people.
Quick & Easy Grilled Corn Salsa – Step by Step
With an outdoor or indoor grill on high, grill the corn on the cob until evenly charred all around, turning as needed.
Cut the kernels from the corn.
Tip: Place a small bowl, upside down inside a large bowl. Stand the corn upright and cut off the kernels from top to bottom
To a mixing bowl add the corn, chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed.
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- 3 ears corn on the cob, husks removed
- vegetable oil
- 4 ounces canned diced chiles, mild or hot
- 1/3 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, chopped
- 2 tablespoons cilantro, chopped
- 2 teaspoons lime juice
- 1/4 teaspoon salt, or to taste
- Preheat grill.
- Brush vegetable oil all over the corn. Grill the corn turning often until charred on all sides. Remove.
- Put a small bowl upside down inside a large bowl. Stand a corn cob on its end and cut off the corn kernels.
- To the corn add the chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed.
- Refrigerate until ready to use. The salsa will taste better the longer it sits.
The salsa will keep up to 5 days in a sealed container refrigerated.
Amount Per Serving:Calories: 50 Sodium: 168mg Carbohydrates: 11g Protein: 1g