Grilled Corn Salsa

Add jalapeno pepper, fresh cilantro and lime juice to grilled corn for a make-ahead condiment you can serve at your next backyard barbecue.

Grilled Corn Salsa
Yield: 2 cups Prep 10 mins Grill 12 mins


  • 4 ears corn, husked and silk removed
  • 1/2 medium sweet red pepper, stemmed, seeded and chopped
  • 1 small red onion, chopped
  • 1 jalapeno chile, stemmed, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Prepare outdooor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Coat corn with nonstick cooking spray.

2. Grill corn over direct heat, covered, 3 to 4 minutes on each side. Remove from heat. When cool enough to handle, cut kernels from cobs. (You should have about 2 cups kernels.)

3. In large bowl, combine corn kernels, red pepper, onion, jalapeno, cilantro, lime juice, olive oil, salt and pepper. Cover and refrigerate.

Oven Method:

4. Heat broiler. Place corn on rack in broiler pan. Broil 4 to 6 inches from heat for 3 to 4 minutes on each side. Then proceed as above.

Nutrition Facts

Amount Per Serving: cal. (kcal): 99, Fat, total (g): 4, chol. (mg): , sat. fat (g): 1, carb. (g): 15, fiber (g): 2, pro. (g): 3, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.