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    Home » Recipes » Soups/Salads

    Grilled Corn Vegetable Salsa

    September 17, 2016 By Monika Last Updated September 24, 2024 4 Comments

    Jump to Recipe

    This grilled corn salsa is made using corn on the cob, red pepper, avocado and a hint of spice. It's refreshing, vibrant, full of flavour and colour and makes a perfect addition to any barbecue. 

    Top down view of corn salsa with lime wedges in bowl with spoon.

    Grilled corn salsa ingredients and substitutions

    • I used corn on the cob but you can use canned sweet corn kernels if you prefer (see below).  
    • I also added avocado and red pepper for colour, flavour and variety.  Use yellow or green pepper instead of or in addition to the red pepper if you like.  
    • My salsa was quite mild as I only used 1 jalapeno but you can easily add more heat by adding another jalapeno into the mixture.
    • I decided to stir in some low fat yogurt to bind the mixture together and make sure the spice is evenly distributed (but this is optional). 

    Top tip

    I recommend trimming off both ends of the corn (or even cutting it in half as I have done) before grilling it. It will be easier to remove the kernels.

    Using canned corn

    If using canned rather than fresh corn pat the kernels dry (using a paper towel) before you brown them in a pan (or you can simply drain the kernels and add into the salsa).

    Corn salsa ingredients with labels in individual dishes on top of dark tray.

    How to prepare the vegetables

    Grilling the corn as well as the pepper gives this salad a delicious dimension and I strongly recommend you do this step.  It doesn't take very long to do and the results are fantastic.  Simply brush the vegetables with a little oil and grill in a griddle pan, on a barbecue or even in a non-stick large pan over a fairly high heat until lightly charred turning often.

    Remove from the heat and set aside for a few minutes until cool enough to handle.  Finely chop the pepper and combine with the other salsa ingredients.

    Stand the corn on one end on top of a cutting board and cut the kernels off slicing downwards all the way around.  Add the kernels into the salsa.

    Grilled corn on cob and red pepper.

    Assembling the recipe

    1.Place all the salsa ingredients in a mixing bowl. 

    Corn and vegetable salsa ingredients in large wooden bowl.

    2. To make the dressing in a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined. 

    Salad dressing mixture in purple bowl with fruit zester and lime in background.

    3. Pour the dressing into your grilled corn salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible. 

    Corn and vegetable salsa in large wooden bowl with spoon.

    Top tips and FAQs

    • It is important to grill/fry the vegetables briefly (for about 6-8 minutes) over a fairly high heat so they brown nicely without becoming too soft on the inside.  They need to still have lots of crunch.
    • If you decide to use canned sweetcorn rather than corn on the cob you can fry it briefly with a little oil in a non-stick pan over a high heat but pat it dry beforehand. Alternatively simply drain and  stir into the salsa.
    • Chill the salsa for 30 minutes before serving if possible. Best served the same day.
    • Not suitable for freezing.

    Serving suggestions

    This corn salsa recipe is delicious with grilled chicken pineapple tacos, marinated chicken breast and other grilled meats.  Serve with nachos, tortillas (especially good with pulled chicken), tortilla bake or crumbled Mexican cotija cheese.

    Side view of corn salsa with vegetables in bowl, with corn on cob and herbs in background.

    You might also like

    • Mexican Black Bean Stew (Vegan)
    • Roasted Tomato Summer Salsa Recipe
    • Mango Avocado Salsa with Cucumber

    Keep in touch!

    If you make this grilled corn salsa recipe let me know how it turned out for you.  Did you add green or yellow peppers into the mixture? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of corn salsa with lime wedges in bowl with spoon.

    Grilled Corn Vegetable Salsa

    This grilled corn salsa is made using corn on the cob, red pepper, avocado and a hint of spice. It's refreshing, vibrant, full of flavour, colour and makes a perfect addition to any barbecue. 
    No ratings yet
    Print Pin Rate
    Course: Lunch, Party Food, Salad
    Cuisine: gluten free, Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 139kcal
    Author: Monika Dabrowski

    Ingredients

    • 2 corn on the cob
    • 1 red bell pepper deseeded, cut into quarters
    • 1 avocado ripe but firm, cubed
    • 1 jalapeno finely chopped
    • 1 red onion small, finely chopped
    • 4 tablespoons cilantro/fresh coriander finely chopped

    For the dressing

    • 2 tablespoons lime juice plus zest of 1 lime
    • 2 tablespoons vegetable oil use ½ for brushing the corn
    • 2 tablespoons low fat yogurt
    • 1 garlic clove minced
    • ⅓ teaspoon cumin and coriander powders each
    • ½ teaspoon fine sea salt and pepper to taste

    Instructions

    • Brush the vegetables with a little oil and grill in a griddle pan or on a barbecue over a fairly high heat until lightly charred turning often.
      Remove from the heat and set aside for a few minutes until cool enough to handle.  Finely chop the pepper.
      Stand the corn on one end on top of a cutting board and cut the kernels off slicing downwards all the way around.
    • Place the corn kernels, red pepper and the rest of the salsa ingredients in a mixing bowl. 
    • In a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined. 
    • Pour the dressing into the salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible. 

    Notes

    • It is important to grill/fry the vegetables briefly (for about 6-8 minutes) over a fairly high heat so they brown nicely without becoming too soft on the inside.  They need to still have lots of crunch.
    • If you decide to use canned sweetcorn rather than corn on the cob you can fry it briefly with a little oil in a non-stick pan over a high heat but pat it dry beforehand. Alternatively simply drain and  stir into the salsa.
    • Chill the salsa for 30 minutes before serving if possible. Best served the same day.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 139kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 36mg | Calcium: 20mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Katie Bryson (@cookingkt) says

      September 29, 2016 at 2:08 pm

      My dad's just given me a bag of corn from his little vegetable plot, so now I've got the perfect recipe thanks!!!! Thanks also for linking up with this month's round of Simple and in Season 🙂

      Reply
      • [email protected] says

        September 29, 2016 at 2:49 pm

        Thanks! Hope you like it if you do make it:)

        Reply
    2. Midge says

      September 24, 2016 at 6:26 pm

      This looks lovely! Completely agree there is nothing better than fresh grilled corn straight off the cob!! So yummy!

      Reply
      • [email protected] says

        September 24, 2016 at 7:53 pm

        Thank you! Great to meet a like minded person on the subject of corn:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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