Charred Corn Salsa

A bowl of corn salsa with tomatoes and limes on a blue countertop

Looking to make an easy, scrumptious side dish for the summer months? Charred Corn Salsa is one of our favorites! This homemade corn salsa recipe requires just 7 ingredients and works as an appetizer, side dish or even topping for various meals.

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 209kcal

Ingredients

5 corn cobs ~2 lbs., yielding 2 ½ cups or 385g kernels
¼ cup red onion finely diced (40g)
½ cup cherry tomatoes quartered (82g)
2 tablespoons cotija cheese

Dressing

3 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Shuck the corn, removing the silk and husks.
Grill the corn over high heat, moving every 1-2 minutes to char most of the kernels.
Remove the corn from the grill, and let cool.
Using a sharp knife, remove the kernels from the cobs. There should be about 2 ½ cups (385g) of kernels.
Toss the corn kernels with the red onion, cherry tomatoes and cotija cheese.
In a mason jar, combine the lime juice, olive oil and honey. Shake vigorously to combine, and taste. Add salt and pepper, if necessary.
Pour the dressing over the corn salsa mixture, and toss to coat.
Serve immediately, and enjoy!

Notes

You can double or triple this recipe to have more salsa.

How to store: Store in an airtight container for 3-4 days in the fridge.

How to make in advance: Grill the corn, and let it cool before removing the kernels from the cobs. Store the kernels in the fridge in an airtight food storage container. Mix the dressing and store that in a mason jar. Combine these with the red onion, tomatoes and cotija when ready to serve.

Nutrition