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.
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).
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.
Assembling the recipe
1.Place all the salsa ingredients in a mixing 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.
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.
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.
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!
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Recipe
Grilled Corn Vegetable Salsa
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
*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.
Katie Bryson (@cookingkt) says
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 🙂
[email protected] says
Thanks! Hope you like it if you do make it:)
Midge says
This looks lovely! Completely agree there is nothing better than fresh grilled corn straight off the cob!! So yummy!
[email protected] says
Thank you! Great to meet a like minded person on the subject of corn:)