Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up overhead shot of charred corn salsa garnished with cilantro in a green bowl.

15-Minute Charred Sweet Corn Salsa for Chips & Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6
  • Category: Sauces and Condiments, Appetizer Recipes, Snack Recipes
  • Method: No-Cook
  • Cuisine: American, Mexican-Inspired
  • Diet: Vegan

Description

This Charred Sweet Corn Salsa is summer in a bowl: a little sweet, a little spicy, and totally irresistible!

Made with peak-season corn—roasted until deeply golden for bold, smoky flavor—jalapeño, garlic, lime, and a sprinkle of Tajín, it’s fresh, zippy, and wildly versatile. Scoop it with chips, spoon over tacos, or serve with grilled meats, seafood, or BBQ pork.

You’ll be making it on repeat all corn season long!

Ingredients

Scale
  • 3 ears sweet corn, husked
  • ¼ medium red onion, finely diced (approx. ½ cup)
  • 2 jalapeño peppers, de-seeded as desired and finely diced (approx. ½ cup)
  • 2 cloves garlic, finely chopped or grated
  • 2 large, juicy limes, juiced (4-5 tablespoons)
  • ¼ cup finely chopped cilantro
  • heaping ½ teaspoon kosher salt
  • heaping ½ teaspoon chile lime seasoning such as Tajíin
  • heaping ½ teaspoon garlic powder

Instructions

  1. Char the sweet corn: Place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)An overhead shot of charred ears of sweet corn, partially cut from the husk, with a chef's knife on a wooden cutting board. The cutting board sits on a white marbled surface.
  2. Mix the corn salsa: Add all listed ingredients to a large bowl (corn kernels – garlic powder). Gently stir to combine well. Taste and adjust seasoning as desired—depending on the size of your ears of corn, you may need a little extra salt or lime juice.An overhead shot of sweet corn, red onion, jalapeno, cilantro, garlic, salt, garlic powder, and chili lime seasoning in a glass bowl atop a white marbled surface. The bowl is surrounded by chopped jalapeno on a wooden cutting board, lime halves and lime juice, and small dishes of chopped red onions, salt, garlic powder and tajin.
  3. Serve: Transfer the corn salsa to a serving dish. Garnish with additional cilantro and serve immediately with tortilla chips. This salsa is also a wonderful add-on for your favorite tacos, burrito bowls, grilled meats, pulled pork, and more. Enjoy!An overhead shot of charred sweet corn salsa in a light green bowl on a green plate with tortilla chips. The plate sits on a white marbled surface alongside extra tortilla chips, chopped jalapeno on a wooden board, and dishes of tajin and lime wedges.

Equipment

Notes

  • Storage: This charred corn salsa is best enjoyed the day it’s mixed up, though leftovers will keep for 2-3 days. Store in an airtight container in the refrigerator and enjoy chilled.

Find it online: https://playswellwithbutter.com/corn-salsa/