Description
A vibrant and fresh Corn Salsa recipe featuring grilled corn, vine ripe tomatoes, cilantro, and a hint of jalapeno for a perfect balance of smoky, tangy, and spicy flavors. Ideal as a topping for tacos, a side dip, or a zesty addition to salads.
Ingredients
Ingredients
- 2 cups Fresh grilled corn kernels (from about 3-4 ears of corn)
- 1 ½ cups Vine ripe tomatoes (diced)
- 1/3 cup Cilantro (chopped)
- 1/4 cup Red onion (finely diced)
- 1 Small jalapeno (seeded and diced)
- 2 tablespoons Olive oil
- Juice of 1 lime
- 1 Garlic clove (minced or pressed)
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground cumin
- Pepper to taste
Instructions
- Grill Corn: Preheat an outdoor grill or indoor grill pan over medium-high heat (400℉). Remove husks and silks from the corn. Grill the corn, turning every few minutes to cook evenly, until fully cooked and lightly charred on all sides; about 15 minutes.
- Make the Salsa: In a medium bowl, combine the grilled corn kernels, diced vine ripe tomatoes, chopped cilantro, finely diced red onion, seeded and diced jalapeno, olive oil, lime juice, minced garlic, salt, ground cumin, and pepper. Mix thoroughly to blend all flavors.
- Chill and Serve: The salsa can be served immediately but is best if allowed to chill for at least one hour or overnight in the refrigerator. This allows the flavors to meld beautifully before serving.
Notes
- Grilling the corn is optional but adds a smoky flavor that enhances the salsa.
- You can adjust the jalapeno quantity based on your spice preference or substitute with a milder pepper.
- This salsa pairs wonderfully with grilled meats, tacos, chips, or as a fresh topping for salads.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
