This grilled corn salsa has so much flavor and is just like my favorite Chipotle version. It pairs perfectly with tacos, burritos, nachos or your favorite rice bowl. With a few ears of sweet corn, red onion, cilantro, jalapeño, lime and a cast iron skillet, you can whip this up in minutes.
Let’s get started…
Begin by slicing the corn kernels off of 4 medium sized ears of fresh sweet corn. This is super easy to do! Simply place the flat part on the bottom of the ear down onto a cutting board or into a large mixing bowl and slide a sharp knife down in between the cob and the kernels.
If sweet corn is not available, you could also use a can of corn for this salsa. Drain and rinse a 15 ounce can of sweet corn and proceed with the rest of the recipe.
Place a large skillet over medium to medium high heat and let it warm up a bit. Cast iron will give you the best result, but any skillet will work here.
Add the corn into the warm, dry skillet and cook until the kernels are lightly charred.
Once the kernels are charred to your liking, remove the skillet from the heat and add about 1/4 cup of finely diced red onion, a handful of finely chopped fresh cilantro and a small jalapeño that has been finely minced. If you remove the seeds and membrane of the jalapeño and mince it up small, it will add just a touch of heat to this salsa. Definitely not a lot, but if you are not a fan of heat, there is not need to add it.
Squeeze the juice of a large lime over the ingredients and season everything with a generous pinch of sea salt and black pepper. I also like to add a big pinch of tajín seasoning, but this is optional.
Mix everything well and put this salsa on everything!
This grilled corn salsa is just perfect in tacos and lettuce wraps, folded into a burrito, spooned over nachos or in your favorite salad or rice bowl. It adds natural sweetness, beautiful colors and great texture to whatever you pair it with!
Enjoy!
Grilled Corn Salsa
Ingredients
- 2 cups of fresh sweet corn kernels
- 1/4 cup of red onion, finely diced
- 1/3 cup of fresh cilantro, finely chopped
- 1 small jalapeño, finely minced
- the juice of a large lime
- sea salt and black pepper
Instructions
- Use a sharp knife to remove the kernels from 4 medium sweet corn cobs
- Place a large skillet over medium to medium high heat and allow it to warm for a few minutes
- Add the corn kernels into a warm, dry skillet and cook until lightly charred
- Transfer the skillet off of the heat and add 1/4 cup of finely minced red onion, 1/3 cup of finely chopped fresh cilantro, the juice of a large lime and a generous pinch of sea salt and black pepper
- Add some tajín seasoning (optional)
- Mix until combined and enjoy!
