This Best Grilled Corn and Jalapeno Salsa recipe is a great topping for grilled steak or fish, a delicious dip for tortilla chips or the perfect salsa to finish your burrito bowls.
A Pico / Salsa Mash-Up!
This corn salsa recipe is really more of a mash-up between a traditional pico de gallo and a traditional salsa. While pico de gallo is technically a salsa, there are some differences between the two.
The simple ingredients in a pico de gallo don’t typically vary much from recipe to recipe (tomatoes, red onion, fresh cilantro and jalapeno peppers if you like a little heat). The end result is more “chunky” and you are able to see all the ingredients. See this recipe for a great traditional pico de gallo that goes well with so many things.
The ingredients in a salsa can vary greatly from recipe to recipe (Pineapple salsa! Mango salsa! Black bean salsa!) and the consistency is thinner with more liquid. There are so many different ways to make a delicious salsa.
For this recipe, we are starting with the traditional pico de gallo ingredients and upping the flavor profile by adding in fresh grilled sweet corn! And the consistency will be a bit more on the chunky side which means you can use it as a topping or as a delicious side dish.
Grilled Corn is a Great Addition
I really like a traditional pico de gallo but wanted to take it one step further. I wasn’t quite sure what I wanted to do and then we headed into Summer grilling season.
Now, I really like to grill vegetables as a side dish. We grill green bell peppers, red bell peppers, red onions, mushrooms, asparagus – you name it, we have probably thrown it on the grill!, I thought grilled corn would be a great addition.
You can grill corn with the husk on or off, but I personally prefer no husk for this recipe. The corn will get more of a char and that adds a fantastic flavor profile that will stand up to the red onion and jalapeno peppers, but not overpower. Plus, you up your veggie intake – bonus!
So Many Serving Options
This is such a versatile salsa. Of course, we use it straight up with good, salty tortilla chips and top our tacos with a generous helping! It’s also great on top of a burrito bowl.
However, it also goes so well as a topping with things like grilled fish taco bowls, grilled steak or really any grilled meat. We also love this as a topping on grilled fish (Tilapia is one of our favorites!). It is also a great side dish for those lighter meals (when you are trying to be “good”) as it is just a big bowl of vegetables.
And, for a vegetarian option, you can top a corn or flour tortilla with the salsa, cotija cheese and maybe some guacamole or sour cream. I’m getting hungry just thinking about all of the options!
Best Ways to Serve This Grilled Corn and Jalapeno Salsa
- You can’t go wrong serving this dip with a big bowl of chips.
- It’s a delicious topping on Grilled Fish Tacos.
- We also love it with grilled steak.
- This Baked Blackened Salmon is another great option to serve with this salsa.
- It’s also fantastic with this Orange Grilled Chicken.
Ingredients Needed for Grilled Corn and Jalapeno Salsa
Full instructions for making this recipe can be found below in the recipe card
- Fresh sweet corn
- Jalapeno peppers
- Fresh tomatoes
- Red onion
- Fresh cilantro
How to Make Grilled Corn and Jalapeno Salsa
- Grill corn and and jalapeno peppers until they are starting to char.
- Allow peppers and corn to cool. Once peppers and corn have cooled, peel skin off of jalapenos and finely chop.
- Remove corn from cob. An easy tip – put a small bowl upside down in a larger bowl. Set corn cob vertically on top of smaller bowl. Then with a large sharp knife, slice downward to remove kernels. They will fall straight into the larger bowl.
- Chop tomatoes, red onion and cilantro.
- Gently mix all ingredients together.
- 4 Small to medium ears of fresh sweet corn
- 2 Jalapeno peppers
- 4 Medium tomatoes, seeded and chopped
- 1/2 Red onion, finely chopped
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat grill to medium high heat.
- Peel corn and lightly coat with cooking oil.
- When grill is hot, grill corn and and peppers, turning frequently, until they are starting to char. About 5 to 10 minutes.
- Once charred, remove from grill.
- Put peppers in a bowl and cover with plastic wrap. The steam will help to release the skin.
- Allow peppers and corn to cool.
- Once peppers have cooled, peel skin off and finely chop.
- Remove corn from cob.
- An easy way to do this is to put a small bowl upside down in a larger bowl. Set corn cob vertically on top of smaller bowl. Then with a large knife, slice downward to remove kernals. They will fall straight into the larger bowl.
- Combine the corn and chopped vegetables in a large bowl.
- Squeeze lime juice over the top and season with salt and pepper.
- Gently mix all ingredients, until well combined.
- Chill until ready to serve or serve immediately at room temperature.
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 149mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g