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Grilled Corn Salsa

This recipe for Grilled Corn Salsa includes delicious roasted corn to give a punch of flavor and sweetness to offset the heat of the jalapenos. It’s the perfect addition to nachos, tacos, and more!

Love chips and dip? Make sure to check out our Artichoke Jalapeno Dip and Easy BLT Dip.

Recipe Details

I absolutely love making my own fresh salsas, and this Grilled Corn Salsa is one of my favorites. Instead of buying pricey jars in the grocery store, I can keep a few things in my pantry to mix this up at the last minute. It is ideal for last-minute parties or for that Taco Tuesday dinner your family loves.

  • TASTE: Spicy, tangy, and a little sweet, this salsa is so delicious. The roasted fresh corn gives it phenomenal flavor.
  • TEXTURE: The fresh sweet corn gives this dip a fuller texture so the salsa is thick and chunky.
  • TIME: This recipe takes just 10 minutes.
  • EASE: This is a really easy dip to throw together. You can easily prepare it ahead of time, too, so it’s super convenient.

What You’ll Need

Ingredient Notes

  • Corn- Grilled corn has a wonderful smoky flavor that will make this salsa taste great. Grill them on the cob, then slice the corn off.
  • Tomatoes- We use a mixture of whole peeled tomatoes and diced tomatoes with green chilies for a little spicy flavor and chunky texture.
  • Cilantro– Using fresh cilantro is a must for this recipe. It will give your Grilled Corn Salsa so much amazing, fresh flavor.
  • Jalapeno– Use as much or as little as you want, depending on how hot you like your salsa.

Add-ins and Substitutions

  • Add avocado- For a creamy element, add diced avocado to this Grilled Corn Salsa to make it even thicker.
  • Substitute cherry tomatoes- Cherry or grape tomatoes will add more sweetness to this dip.
  • Add black beans- For some protein, add black beans to this salsa for a really chunky and delicious dip.
  • Add roasted red bell pepper- Adding this ingredient will give the salsa a more smoky-sweet flavor. They’re easy to make at home or you can buy them at the market.

How to Make Grilled Corn Salsa

  • Combine everything but the tomatoes and corn. In the bowl of a food processor, pulse together the cilantro, garlic, onion, jalapeño, salt, ground cumin, and lime juice.
  • Add the tomatoes. Add the diced tomatoes & green chilies and whole tomatoes to the food processor and blend until smooth.
  • Mix the corn in. Cut the corn off of each ear of grilled corn and mix it into the blended salsa. Serve with a large bowl of tortilla chips.

Pro Tip: Cut the corn off the ear while it’s standing in a bowl to catch everything that drops. This avoids any mess.

Recipe Tips

  • Seed the jalapeno- If the jalapeno is too hot, but you want some of the flavor, then scoop out the seeds. This is where the spiciness is found.
  • Use fresh lime juice- If possible, use freshly squeezed lime juice for this Grilled Corn Salsa. It has the best flavor and is much better than concentrate.
  • Place the ears of corn on a paper towel- When you are slicing the corn off the cob, stand the ear up on a slice of paper towel in a bowl to keep it from slipping.
  • Saw the corn off- When you cut off the corn, use a gentle, downward sawing motion to get all the corn kernels off.


Is it good to soak corn before grilling?

When grilling corn in the husk, it’s a good idea to soak the corn husks for about 30 minutes. This moistens them so they are less likely to catch fire during the grilling process.

Is it better to grill corn with or without foil?

If you are grilling your corn out of the husk, then wrap it in foil. This traps steam inside, keeping the corn nice and moist. You can always unwrap them afterward and place them on the grill for that lovely charred finish.

Serving Suggestions

This Grilled Corn Salsa is versatile and great as a side dish, topping or dip. Serve it with meats, other dips, nachos, over a salad, or with other Mexican-inspired recipes.

  • Meats: Serve this salsa with Cast Iron Ribeye Steak, Smoked Chicken Thighs, Garlic Butter Steak Bites, or Smoked Pork Chops.
  • Salads: Add it on top of your favorite salad, or on this Broccoli Salad With Bacon and Cheese, Cucumber Tomato Feta Salad, BLT Pasta Salad, or Tomato Garlic Salad.
  • Tacos/Enchiladas: Enjoy it with some Flank Steak Tacos, White Chicken Enchiladas, Fish Tacos, or Chicken Enchiladas with Red Sauce. You can even serve it with these Breakfast Burritos (VIDEO).
  • Other dips: Serve it alongside other dips like this Easy BLT Dip, 7 Layer Taco Dip, Hot Artichoke Dip, or Pretzel Cheese Dip.

Make This Recipe in Advance

Make ahead: You can grill the corn and slice it off ahead of time and store it in the fridge for a day before making this salsa.

Storing: Store any leftovers of this Grilled Corn Salsa in an airtight container in the refrigerator for up to 5 days. The tomatoes will leak water over time, so the salsa may get thinner as it sits.

Freeze: I don’t recommend freezing this because the tomato base will become grainy when it thaws. But if you do want to freeze it, place it in a freezer-safe ziplock bag and freeze for up to 3 months. When thawed, drain some of the excess liquid out before serving.

More Delicious Dips and Toppings!

Check out these other delicious dips and toppings:

  • Pico de Gallo Recipe
  • Cilantro Lime Dressing
  • Avocado Corn Salad
  • Guacamole Recipe

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