Grilled Corn and Jalapeno Salsa
A smoky, zesty salsa made with charred corn, jalapeños, fresh tomatoes, and lime. Quick, nutritious, and fiber-rich — perfect for summer meals, snack time, or meal prep.
Equipment
- 1 grill or grill pan
- 1 small bowl
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- 1 Measuring Spoons Set
- 1 Lime squeezer (optional)
- Plastic wrap
Ingredients
- 4 ears fresh sweet corn
- 2 fresh jalapeño peppers
- 4 medium tomatoes seeded and chopped
- ½ red onion finely chopped
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cooking oil
Instructions
- Prepare the Grill for Cooking: Preheat your grill or grill pan to medium-high heat. This is essential for achieving the perfect char and smoky flavor for the corn and jalapeños. If using a charcoal grill, allow the coals to burn until they are covered with white ash. For gas grills, set to medium-high and close the lid for about 10 minutes so the grill reaches an even heat.
- Clean and Oil the Corn: Peel away the husks and silks from each ear of corn, ensuring all strands are removed for even cooking. Lightly brush the corn with a small amount of cooking oil to prevent sticking and to promote even charring. This step helps to enhance the natural sweetness of the corn while creating that smoky texture.
- Prepare the Jalapeños: Rinse the jalapeño peppers under cold water to remove dirt. Pat dry with a kitchen towel. Keep the stems intact as they make handling easier during grilling. Lightly coat the peppers with a touch of oil to prevent them from drying out during cooking.
- Grill Corn and Jalapeños: Place the prepared corn and jalapeños directly onto the preheated grill. Turn them frequently using tongs to ensure all sides develop an even char without burning. Grill for about 5–10 minutes or until you see light blackened spots and a pleasant smoky aroma. Jalapeños should blister and slightly collapse when done.
- Steam the Jalapeños for Easy Peeling: Once charred, remove the jalapeños from the grill and immediately place them in a bowl. Cover the bowl tightly with plastic wrap or a lid to trap steam. Let them rest for about 5–10 minutes. This steaming process loosens the skin and makes peeling much easier while retaining flavor.
- Cool and Peel the Ingredients: Allow both the corn and jalapeños to cool for handling. Peel the jalapeños gently, removing the blackened skin while preserving as much of the flesh as possible. For a milder salsa, remove the seeds and membranes; keep them if you prefer more heat.
- Remove Kernels from Corn: Set a large mixing bowl on your countertop. Place a smaller bowl upside down inside it to elevate the corn. Hold each corn cob vertically on top of the smaller bowl, then slice downward with a sharp knife to remove the kernels. The kernels should drop neatly into the larger bowl, leaving the cob clean.
- Chop the Ingredients: Finely chop the peeled jalapeños into small pieces to distribute their flavor evenly throughout the salsa. Dice the seeded tomatoes into small, uniform pieces. Finely mince the red onion for a balanced crunch without overwhelming the salsa.
- Combine All Ingredients in a Bowl: In the large mixing bowl containing the fresh corn kernels, add the chopped jalapeños, diced tomatoes, and minced onion. Mix gently to combine while keeping the corn kernels intact for texture.
- Season and Dress the Salsa: Squeeze the juice of one fresh lime over the mixed ingredients for brightness and acidity. Sprinkle in the salt and black pepper evenly, then toss gently with a spatula to coat all ingredients. Taste and adjust seasoning if necessary.
- Chill or Serve Immediately: For a more refreshing flavor, cover the bowl with plastic wrap and refrigerate the salsa for at least 15–20 minutes before serving. This allows the flavors to meld beautifully. Alternatively, serve right away at room temperature for a vibrant, smoky taste perfect for summer gatherings.
- Present and Enjoy: Spoon the Grilled Corn and Jalapeño Salsa into a serving dish. Garnish with fresh cilantro if desired. Serve as a side dish, appetizer, or topping for grilled meats, tacos, or chips. Enjoy the smoky crunch and zesty kick that makes this salsa a standout for everyday cooking.
Notes
- Fresh, sweet corn works best for natural sweetness and juiciness.
- Jalapeños can be adjusted for spice level — remove seeds for milder salsa.
- Grilling adds depth of flavor but can be done on a stovetop grill pan for indoor cooking.
- Lime juice brightens the salsa — adjust to taste for acidity balance.
- This recipe works well for meal prep as flavors develop after chilling.
