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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.

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)

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

Find it online: https://thefamilycooking.com/charred-corn-salsa/