Charred Corn Salsa

Charred Corn Salsa

Blistered sweet corn and smoky char bring depth to a bright, crunchy salsa.

Total 25 min Makes 16 oz Calories 80/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Fresh corn kernels are charred in a hot skillet until lightly blackened, then tossed with lime juice, red onion, jalapeño, and cilantro. The smoky-sweet contrast makes it a versatile topping for tacos, grilled meats, or simply scooped up with tortilla chips.

Ingredients

  • 4 cups fresh corn kernels, cut from the cob
  • 1 tablespoon vegetable oil
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin

Method

  1. Pat the corn kernels dry with a paper towel to remove excess moisture.

  2. Heat the vegetable oil in a 9-inch skillet over high heat until shimmering.

  3. Add the corn in a single layer and cook without stirring for 3 minutes to let it char.

  4. Stir and continue cooking, stirring occasionally, for 4 to 5 minutes until kernels are blistered and lightly blackened in spots.

  5. Transfer the charred corn to a large bowl and let cool for 10 minutes.

  6. Add the red onion, jalapeño, cilantro, lime juice, garlic, salt, pepper, and cumin to the cooled corn.

  7. Toss gently to combine all ingredients evenly.

  8. Taste and adjust salt or lime juice as needed, then serve immediately or chill until ready to use.

Rate this recipe

★ 4.6 (1)

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    Charred Corn Salsa

    Fresh corn kernels are charred in a hot skillet until lightly blackened, then tossed with lime juice, red onion, jalapeño, and cilantro. The smoky-sweet contrast makes it a versatile topping for tacos, grilled meats, or simply scooped up with tortilla chips.

    25 min 16 oz 80 cal

    Ingredients

    • 4 cups fresh corn kernels, cut from the cob
    • 1 tablespoon vegetable oil
    • 1/2 cup red onion, finely diced
    • 1 jalapeño, seeded and minced
    • 1/3 cup fresh cilantro, chopped
    • 2 tablespoons fresh lime juice
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground cumin

    Method

    1. 1

      Pat the corn kernels dry with a paper towel to remove excess moisture.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over high heat until shimmering.

    3. 3

      Add the corn in a single layer and cook without stirring for 3 minutes to let it char.

    4. 4

      Stir and continue cooking, stirring occasionally, for 4 to 5 minutes until kernels are blistered and lightly blackened in spots.

    5. 5

      Transfer the charred corn to a large bowl and let cool for 10 minutes.

    6. 6

      Add the red onion, jalapeño, cilantro, lime juice, garlic, salt, pepper, and cumin to the cooled corn.

    7. 7

      Toss gently to combine all ingredients evenly.

    8. 8

      Taste and adjust salt or lime juice as needed, then serve immediately or chill until ready to use.