Roasted corn salsa is a fresh burst of summer flavor that will keep you coming back for more.
Charred corn kernels, juicy tomatoes, creamy avocado, and fresh cilantro are all brought together with a hint of heat and a splash of lime juice for a punch of flavor in every bite.
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A Taste of Summer
Grilled corn salsa has all the wonderful flavors of summer in one bite. Sweet corn, fresh tomatoes, and herbaceous cilantro are flavors I can’t get enough of while they are in season.
- Make the most of summer produce with this delish dish.
- This is a quick and easy fresh salsa to put together.
- Customize to your liking. Not a fan of cilantro? Leave it out. Like it extra spicy? Add an extra jalapeno!
Ingredients
- corn on the cob: grilling fresh corn on the cob gives this salsa a wonderful smoky flavor. You can skip the BBQ and boil or microwave the corn. In a pinch you can use frozen corn kernels that have been thawed or canned corn that has been drained!
- olive oil
- tomatoes: I use ripe Roma tomatoes for a good balance of juiciness and texture but swap in whatever you have on hand. I also love garden fresh cherry tomatoes, yum!
- avocado
- red onion
- jalapeno pepper: this recipe removes the seeds and membrane from the jalapeno. If you prefer extra heat you can skip this step! Swap in what other chili pepper you may have on hand like serrano to your desired spicy level.
- lime: freshly squeezed lime juice adds a fresh burst of brightness to this recipe. Pro tip: roll the lime on the countertop before juicing to extract more juice.
- cilantro: I LOVE cilantro but I know it’s not everyones jam. Leave it out if you prefer.
- salt
Variations: Customize this salsa by adding in diced bell peppers, black beans, or to give it a fruit flair some mangos or peaches! Take the char flavor to the next level and add the jalapeno and tomatoes to the grill too.
You will also need a BBQ, cutting board, knife, and a mixing bowl.
How to Make Roasted Corn Salsa
- Grill the corn on the cob.
- Mix all ingredients together and serve!
Grilled Corn Salsa Tips
Fresh corn is best to use and enjoy as soon as you get your hands on it. The quality goes down over time.
Throw the corn on the grill and prep the rest of the ingredients while it is grilling to have this recipe
Grilled corn salsa is delicious served with tortilla chips, but it also makes a great topper for tacos or taco salad, in a quesadilla, or as a nacho topping.
I prefer to enjoy this immediately for the best texture but it can be stored for up to 4 days.
To store, keep in an airtight container in the refrigerator.
More Summer Bites
Strawberry Spinach Salad Recipe – a go-to summertime salad
Carrot Top Pesto Recipe – a great way to use up those carrot tops
Watermelon Feta Mint Salad – fresh, bright, and full of flavor
Roasted Corn Salsa
Equipment
- BBQ
- medium mixing bowl
Ingredients
- 4 ears corn
- 2 tablespoons olive oil
- 4 roma tomatoes diced
- 1 avocado diced
- ½ red onion finely diced
- 1 jalapeno pepper seeded and minced
- 1 lime juiced
- ¼ cup fresh cilantro chopped
- salt to taste
Instructions
- Brush the corn with olive oil.
- Grill over medium heat, turning every few minutes, until the corn begins to char. About 10-12 minutes.
- Slice the corn kernels off the cob.
- In a medium bowl, add all ingredients.
- Serve immediately.
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