Grilled Corn Salsa
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Grilled Corn Salsa

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Justin McChesney-Wachs


  • 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.