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This Grilled Corn Salsa is perfect for a summer appetizer any day! I’ve been throwing all sorts of things onto the BBQ and I’m not mad about it! Corn is so so delicious with a little char so I thought it only fitting to throw together a grilled corn salsa recipe. This salsa is a refreshing appetizer, snack, side dish, and especially fabulous added to fish tacos or enchiladas. This stuff was made to be eaten all summer long!
Perfect for Summer Grilling
Finding fresh corn that is sweet is pretty easy in July and August! I have a really great, simple tutorial on how to grill corn with or without the husk and the benefits of both methods. This is a really simple recipe to throw together (about 20 minutes) especially if you’re already grilling burgers, honey garlic shrimp or charring off some baked ribs.
How to Make Grilled Corn Salsa
Feel free to use an indoor or outdoor grill, weather permitting. I actually waited for a break in the rain to cook these babies up. Thankfully, they only take 5 minutes or so. Then you chop up a few veggies and stir it all together. I’d say this should be about 20 minutes from start to finish. For full recipe details, see the printable recipe card down below.
Preheat Grill + Prep Corn for Grilling
Preheat indoor or outdoor grill to high heat. Shuck corn if using this method. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
Chop Other Veggies
While corn is cooling, chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
Stir to Combine + Serve with Chips
Stir corn into the bowl with other ingredients and season with salt and pepper. Serve this Corn Salsa Recipe with chips.
Looking for even more salsa recipes? I’ve got you covered: Basic Salsa Recipe, Holiday Cranberry Salsa, Mango Avocado Salsa, Pomegranate Salsa, Sweet & Spicy Salsa with Homemade Whole Wheat Chips, Teedo’s Famous Salsa, and Charred Corn Salad.
Customize this Recipe
As with many of my recipes, I’m going to encourage you to adjust this Corn Salsa Recipe as you like! Definitely use this recipe as a guideline since it’s delicious as is and this is how I like to make my Corn Salsa. If you aren’t comfortable switching things up, this is a great version as is. But if you like things spicy, add in more jalapenos. If you want it mild, put in half, or leave them out altogether. If you want it zestier, toss in some more lime juice. Don’t like the zip lime juice has? Just add half!
Go ahead! Take the plunge, live on the wild side, and change it up if you feel so inclined.
Storing Grilled Corn Salsa
Store any leftover salsa in an airtight container, in the fridge for up to 4 days. Beyond this time, the veggies start to wilt and get mushy.
To Freeze: Corn Salsa can also be frozen and eaten later. Place into the freezer in a freezer safe, airtight container for up to 3 months. Allow to thaw in the fridge overnight when ready to use.
More Corn Recipes to Try!
- Mexican Street Corn Recipe
- Corn, Peach & Basil Burrata Salad
- Buttery Corn Casserole
- Seriously *the best* Cornbread Recipe
Printable recipe card is below! Enjoy!
Grilled Corn Salsa Recipe
- 3 ears white Corn or Yellow Corn
- 1 jalapeno diced finely
- 2 green onions chopped
- 1 medium tomato diced
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt & pepper to taste
- tortilla chips
- Preheat indoor or outdoor grill to high heat. Shuck corn. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
- While corn is cooling, you can chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
- Stir corn into the bowl with other ingredients and season with salt and pepper. Serve with corn chips.