There’s nothing better than summer sweet corn, and putting making fresh salsa with grilled corn on the cob is exceptional! This recipe comes together in under 10 minutes and is bursting with flavor from in-season produce. Serve it with tacos, as an appetizer, or with grilled seafood.
I told you I’d be back with more fresh sweet corn recipes this summer 🙂 Please tell me you’re not over sweet corn yet, because we might have to have a serious discussion if that’s the case.
I’d prefer if we could discuss what you’re going to do with the ridiculously amazing amounts of fresh corn you have sitting on your counter, waiting to be shucked. Because that’s what my situation was when I decided that there was nothing better than a Fresh Sweet Corn Salsa.
Ever since I made Charred Corn Pizza, I’ve been grilling up sweet corn to intensify the flavor and add a summer-grilled feeling to everything corn. It adds a subtle warmness to the salsa, but never fear, if you don’t feel like grilling up the corn, or are super crammed for time, using fresh corn kernels will suffice.
Simply put, this salsa has the best summer staples:
- Fresh Corn (ha, did I have to state the obvious?!)
- Juicy tomatoes
- Red onion
I’d be hard-pressed to say you won’t be able to find all the ingredients already in your fridge this summer – or that a quick trip to the Farmer’s Market won’t solve that problem.
Fresh Sweet Corn Salsa is such a perfect snack or quick appetizer, but are you looking to bulk it up? I love adding black beans, Firecracker Shrimp, avocado, or topping a mixed greens salad with the salsa!
So many options, the possibilities are endless this summer – simple, summer, and scrumptious!
Looking for more simple summer salsas? You’ll love these!
Grilled Sweet Corn Salsa
- 2 corn-on-the-cob ears
- 1 1/2 Tablespoon red onion, finely diced
- 2 garlic cloves, finely chopped
- 1 1/2 Tablespoon jalapeno, finely chopped
- 1 tomato, diced
- 1/2 tsp salt
- 3 Tablespoon cilantro, chopped
- 1/2 lime, juiced
- Preheat grill to medium-high heat. Place the shucked ears of corn on the cob on the grill and cook, turning every minute or so, until charred grill marks appear and kernels are tender. Remove and let cool slightly before cutting off kernels and placing them in a bowl.
- To the corn kernels, add the remaining ingredients and stir to combine. Taste test and adjust salt or other ingredients as desired. Serve with tortilla chips and enjoy!
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe is part of our State Fair Foods to Make at Home roundup. Check it out!