Charred Corn Salsa

Why You’ll Love This Recipe

You’ll love this Charred Corn Salsa for its vibrant flavors and versatility. It’s easy to prepare, naturally gluten-free, and packed with color and crunch. The sweetness of the corn pairs beautifully with the zesty lime, spicy jalapeño, and freshness of cilantro. Plus, it’s a make-ahead-friendly recipe that tastes even better after the flavors meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh corn on the cob (or frozen corn, thawed)
• Red onion, finely diced
• Jalapeño pepper, seeded and minced
• Red bell pepper, diced
• Fresh cilantro, chopped
• Lime juice
• Olive oil
• Salt and black pepper
• Optional: avocado, diced, for extra creaminess

Directions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the corn lightly with olive oil and place it on the grill. Cook for about 8–10 minutes, turning occasionally, until the kernels are lightly charred on all sides.
3. Remove the corn from the grill and let it cool slightly.
4. Cut the kernels off the cobs and place them in a large mixing bowl.
5. Add the diced red onion, jalapeño, bell pepper, and cilantro.
6. Drizzle with lime juice and a small amount of olive oil.
7. Season with salt and black pepper to taste, then toss to combine.
8. If desired, gently fold in diced avocado just before serving.
9. Serve immediately or chill for 15–30 minutes to let the flavors meld.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: Approximately 25 minutes

Variations

• Mexican Street Corn Style: Add a tablespoon of mayonnaise, cotija cheese, and a sprinkle of chili powder for an elote-inspired version.
• Roasted Corn Version: If you don’t have a grill, roast the corn in the oven at 450°F (230°C) for 15–20 minutes, turning halfway through.
• Spicy Kick: Add extra jalapeño or a few dashes of hot sauce for more heat.
• Black Bean Addition: Mix in black beans for extra protein and heartiness.
• Tropical Twist: Add diced mango or pineapple for a sweet and tangy variation.

Storage/Reheating

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. If it contains avocado, it’s best eaten within 1 day to maintain freshness and color. Stir before serving to redistribute the dressing. This salsa is served chilled or at room temperature—no reheating required.

FAQs

Can I use canned corn instead of fresh?

Yes, but fresh or frozen corn gives the best texture and flavor. If using canned corn, drain it well and char it in a skillet for a few minutes.

How can I char the corn without a grill?

Use a cast-iron skillet or broiler. Simply cook the corn until it develops dark, toasty spots.

Is this salsa spicy?

It’s mildly spicy, but you can adjust the heat by adding more or less jalapeño.

Can I make this ahead of time?

Yes, prepare it a few hours ahead and refrigerate. Add lime juice and avocado right before serving for the freshest taste.

What can I serve with charred corn salsa?

It’s great with tortilla chips, tacos, grilled chicken, fish, or steak.

Can I add tomatoes?

Yes, diced cherry or Roma tomatoes add freshness and extra color.

What type of corn is best?

Sweet corn works best for this recipe, especially when it’s in season.

How do I prevent the salsa from getting soggy?

Drain any excess moisture from the corn and vegetables before mixing and avoid over-dressing.

Can I use lemon juice instead of lime?

Yes, lemon juice works fine, though lime gives a more authentic, zesty flavor.

How long can it sit out?

It can sit out for up to 2 hours at room temperature. If serving outdoors, keep it chilled until ready to enjoy.

Conclusion

Charred Corn Salsa is a vibrant and delicious addition to any meal. Its combination of smoky, sweet, and zesty flavors makes it a standout side or dip that’s always a hit at gatherings. Quick to make, endlessly customizable, and bursting with freshness, this recipe is a must-try for anyone who loves bold, summery flavors.

Charred Corn Salsa

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A smoky, sweet, and zesty salsa made with charred corn, fresh vegetables, lime juice, and cilantro — perfect as a dip, taco topping, or vibrant side dish for grilled meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 4 ears fresh corn on the cob (or 3 cups frozen corn, thawed)
• 1/4 cup red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 avocado, diced (optional)

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Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the corn lightly with olive oil and grill for 8–10 minutes, turning occasionally, until kernels are charred on all sides.
3. Remove from the grill and let cool slightly, then cut the kernels off the cobs into a large bowl.
4. Add the red onion, jalapeño, red bell pepper, and cilantro to the corn.
5. Drizzle with lime juice and olive oil, then season with salt and black pepper.
6. Toss gently to combine all ingredients.
7. If using, fold in diced avocado just before serving.
8. Serve immediately or chill for 15–30 minutes to allow the flavors to meld.

Notes

• For a richer flavor, make it Mexican Street Corn–style by adding cotija cheese and chili powder.
• No grill? Char the corn in a cast-iron skillet or under the broiler.
• Add black beans, mango, or pineapple for extra variety.
• Best served fresh; if using avocado, consume within 1 day.
• Serve with chips, tacos, grilled meats, or seafood.

Nutrition

• Serving Size: 1/2 cup
• Calories: 110
• Sugar: 5g
• Sodium: 190mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg