Corn is one of the best fresh summer ingredients that we wait all year to come into season. It also happens to be excellent in salsa, and even better when it’s grilled. It gives it a smokey and sweet flavor that perfectly balances out the heat and acidity from the lime and the freshness from the cilantro.

Grilled Corn Salsa Ingredients Overhead

Awesome ingredients make this. Blue Corn Tortilla chips not only taste great, but the color looks beautiful next to the yellows, reds and greens in the salsa. Food Should Taste Good makes chips that have great flavor and texture. If you live in San Diego, be sure to visit Specialty Produce or your local farmer’s market for the freshest ingredients available.

fresh corn on the grill

Don’t be afraid to get some really dark grill marks on the corn by turning the heat up and brushing a little oil onto the corn before grilling. You can even grill some of the green onions for another flavor element.

Fresh grilled Corn Salsa in a bowl

Combine all ingredients and fine-tune to your taste by adjusting the lime juice, chile pepper and salt.

Grilled Corn Salsa

Grilled Corn Salsa

Delicious freshly grilled corn is combined with tomatoes, red onion, green onions, cilantro, lime juice and chili peppers to make a super fresh and smoky grilled corn salsa.
5 from 1 vote
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Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6


  • 2 ears corn husked
  • oil for grilling
  • 2 large tomatoes diced into 1/4″ pieces
  • 1/4 cup red onion chopped fine
  • 1 bunch green onions green parts sliced thin
  • 1/2 cup cilantro coursly chopped
  • 2 limes juiced
  • 1 chile pepper such as a jalapeno, seeds removed and chipped fine
  • kosher salt & pepper


  • Pre-heat grill on high. Brush oil on the corn, then season well with salt & pepper. Grill the corn and rotate every few minutes until it has nice grill marks on all sides. You can also grill the white parts of the green onions. Set aside to cool, then cut the corn off the cob.
  • In a large bowl, combine the corn, diced tomatoes, red onion, green onion, cilantro, half the lime juice, jalapeno pepper (add a little at a time if you are afraid of making it too hot) and season well with kosher salt & freshly ground pepper. Adjust the lime juice, salt and chile pepper to your taste.
  • Serve with your favorite tortilla chips.

This post was written in partnership with Food Should Taste Good. All thoughts and opinions are my own.

If you need a delicious Margarita recipe for your Cinco de Mayo party; check out this Bonfire Margarita from Kitchen Konfidence.

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  1. Looks so good, I’ll be sure to get it going today. Now I have to find the blue corn chips outside San Diego.

    1. Happy Cinco de Mayo, Adriaan! You should be able to find blue corn chips just about anywhere, but they don’t have to be blue corn. This salsa would also be great with grilled flank steak! 🙂