This charred corn salsa recipe is fresh, colorful, and full of flavor. Charring the corn brings out its natural sweetness while adding little caramelized bits that make every bite even better. The fresh tomatoes, onion, and cilantro keep the salsa bright and crisp.
It’s one of my favorite toppings for tacos, burrito bowls, grilled chicken, and shrimp. I also love serving it with tortilla chips as an easy appetizer or snack.
I first started charring corn in a skillet while cooking in Mexico when I was testing an esquites fries recipe. The smoky, caramelized flavor was so much better than plain cooked corn that it’s become my go-to method ever since.
I still use the same technique for this salsa because it adds so much flavor with very little extra effort. I do the same for my Elote Pasta Salad recipe too! I have a full tutorial and recipe on My Plant Based Bowl for charring frozen corn.
Ingredients
See the recipe card for exact amounts.
- Corn: Corn is the star of this salsa. Charring it brings out its natural sweetness and adds smoky flavor. Fresh corn works great, but frozen corn is a fine option any time of year, and I use it often.
- Grape tomatoes: Fresh grape tomatoes add juicy bursts of flavor.
- Jalapeño: Charring the jalapeño with the corn softens its heat. Remove the seeds before cooking if you’d like a milder salsa.
- Red onion: Red onion adds crunch, color, and a mild bite that pairs well with the sweet corn.
- Fresh cilantro: Cilantro adds a fresh, herby flavor that brightens the salsa.
- Lime juice: Fresh lime juice adds acidity and ties all of the flavors together.
- Salt and pepper: Salt is necessary in every recipe, and here it enhances the sweetness of the corn. Black pepper adds a very subtle warmth to dishes.
Tips for Making Charred Corn Salsa
- Use a hot cast iron skillet: A very hot skillet helps the corn char instead of steam and helps create caramelized bits with the best flavor.
- Don’t stir too often: Let the corn sit against the hot skillet for a minute or two before stirring. Those dark brown spots are where the smoky flavor develops.
- Fresh or frozen corn both work: Fresh summer corn has the sweetest flavor, but frozen corn is picked at peak ripeness and works well year-round. You can cook either in a hot skillet; frozen may take a few minutes longer because a) it’s frozen and b) the added moisture from freezing takes a minute or two to cook away before it can start charring. This is also why I add lime juice toward the end of cooking, so it doesn’t inhibit the charring!
- Let the corn cool slightly: Allow the corn and jalapeño to cool for about 5 minutes before mixing everything together. This helps keep the tomatoes, onion, and cilantro fresh and crisp.
Instructions
Prep Tips
Char the corn
Heat a large cast iron skillet over medium-high heat.
Add the corn and diced jalapeño. Cook for 8 to 10 minutes, stirring only occasionally, until the corn is lightly charred and the jalapeño has softened.
Cool
Transfer the corn mixture to a large bowl and let it cool for about 5 minutes.
Mix
Add the grape tomatoes, red onion, cilantro, lime juice, salt, and black pepper.
Stir until everything is evenly combined.
Taste and adjust
Taste the salsa and add more salt or lime juice if needed before serving.
Storage
Store leftover charred corn salsa in an airtight container in the refrigerator for up to 4 days.
The flavors continue to develop as the salsa chills, making it a great make-ahead recipe for parties, barbecues, or taco night.
What to Serve With Charred Corn Salsa
Charred corn salsa is great with tortilla chips, shrimp tacos, fish tacos, grilled chicken, steak, burrito bowls, taco salads, nachos, and quesadillas.
If you’re serving a taco bar, pair this salsa with my Charred Grape Tomato Salsa. The fresh, chunky corn salsa and the smooth smoky tomato salsa complement each other perfectly.
FAQs
Yes. Frozen corn works well in this recipe.
Yes. Grill whole ears of corn until lightly charred, then cut the kernels off the cob.
Using a jalapeño creates a mild salsa with just a little heat. Remove the seeds before cooking for an even milder version. Or try using half. You can also omit it to eliminate the heat completely.
More Condiment Recipes
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Charred Corn Salsa Recipe
Ingredients
- 4 cups corn
- 2 cups grape tomatoes quartered
- 1 jalapeño deseeded and finely diced
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice from about 1 lime
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Heat a large cast iron skillet over medium-high heat.
- Add the corn and jalapeño. Cook for 8 to 10 minutes, stirring occasionally, until the corn is lightly charred and the jalapeño has softened.
- Transfer the corn mixture to a large bowl and let cool for about 5 minutes.
- Add the grape tomatoes, red onion, cilantro, lime juice, salt, and black pepper.
- Stir until well combined.
- Taste and adjust the seasoning with additional salt or lime juice if needed.
- Serve immediately or chill until ready to serve.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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