Close-up view of grilled corn salsa with lime slices in purple bowl, with fresh herbs, chillies and lime in background.

Grilled Corn Salsa with Peppers

This easy vegan Grilled Corn Salsa with Peppers made using corn on the cob is a nutritious and tasty salad, whatever the occasion!
Course Lunch, Party Food, Salad
Cuisine Mexican Fusion
Keyword grilled corn, salsa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 -6 servings
Calories 133kcal
Author Monika Dabrowski


  • 2 corn on the cob
  • 2 large peppers red and green, deseeded and cut into thick pieces
  • 1.5 or 2 small green chillies without the seeds, finely chopped
  • 1 small red onion finely chopped
  • 1 clove of garlic finely chopped
  • Small cilantro bunch finely chopped (about 5 tablespoons)
  • 1 lime - juice and zest
  • 3 tablespoons olive oil plus a bit more for brushing the corn
  • Fine sea salt to taste


  • Brush the corn lightly with oil and grill in a griddle pan on a medium heat for about 10 minutes, turning often.  Remove from the heat and leave to cool.
  • Place the peppers in the griddle pan and quickly brown for a couple of minutes turning often. Remove from the heat and set aside.
  • While the vegetables are cooling make the dressing by combining the oil, garlic and lime juice and zest.  Stir and set aside.
  • Place the corn vertically on a cutting board and remove the kernels by slicing downwards all the way around (using a sharp knife).  Place the kernels in a bowl.
  • Finely chop the grilled peppers and combine with the corn kernels.  Add the cilantro, onion, chillies, season to taste and stir thoroughly.  Stir and refrigerate for 30 minutes.  Pour in the dressing before serving.


Serving: 1serving | Calories: 133kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 230mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 67mg | Calcium: 8mg | Iron: 1mg