Looking for an easy, flavorful side for warm-weather meals? Charred Corn Salsa is a summer favorite: bright, simple, and made with just seven main ingredients. Use it as an appetizer with chips, a side dish, or a fresh topping for tacos, grilled fish, or pork.
Summer meant buying corn from local farmers when I was growing up visiting family in Western Pennsylvania. These days I often find excellent ears at the grocery store and take advantage of sweet summer corn while it’s in season.
Why I love this recipe:
This Charred Corn Salsa is hard not to love. It’s colorful, light, and refreshingly sweet with a touch of acidity from lime. The char on the corn brings a slightly smoky depth that elevates the sweet kernels. It’s versatile too—serve it with tortilla chips as an appetizer, as a vibrant side, or spoon it over tacos, grilled meats, or fish.
What you’ll need to make this recipe:
Simple tools and common kitchen items are all you need.
- Large mixing bowl
- Sharp knife and cutting board
- Tongs
- Grill, grill pan, or gas stove to char the corn
You only need seven main ingredients to make this Roasted/Charred Corn Salsa. Fresh summer corn is ideal, but you can use frozen corn in a pinch—just expect a slightly different texture and brightness.
- Corn — fresh ears are best for sweetness and texture.
- Red onion — finely diced for mild, crisp flavor.
- Cherry tomatoes — halved or quartered for acidity and color.
- Fresh lime juice — squeezed from limes for the brightest flavor.
- Extra virgin olive oil — the base of the dressing; any neutral oil can work if preferred.
- Honey — a small amount balances the lime and char.
- Cotija cheese — crumbled, for a salty, slightly creamy finish.
- Salt and freshly ground black pepper to taste
Optional: chopped cilantro or parsley for garnish and a diced jalapeño for heat.
How to make Grilled Charred Corn Salsa
1. Prepare the corn. Remove husks and silk from the ears.
2. Preheat your cooking surface. Heat a grill, grill pan, or prepare a gas burner for charring.
3. Char the corn. Place ears over high heat and rotate every 1–2 minutes so most kernels get a good char without burning. The kernels may pop; that’s normal. Aim for deep golden-brown spots for smoky flavor.
4. Cool and remove kernels. Let the ears rest a few minutes, then use a very sharp knife to cut the kernels off the cobs. Expect roughly 2½ cups (about 385 g) of kernels from 5 ears.
5. Combine the salsa. In a large bowl toss the charred corn kernels with the finely diced red onion, quartered cherry tomatoes, and crumbled cotija cheese.
6. Make the dressing. In a jar or small bowl combine 3 tablespoons freshly squeezed lime juice, 2 tablespoons extra virgin olive oil, and 1 tablespoon honey. Shake or whisk until combined, then season with kosher salt and freshly ground black pepper to taste.
7. Dress and serve. Pour the dressing over the corn mixture and toss gently to coat. Serve immediately with tortilla chips or as a side or topping.
Entertaining tips
This salsa is ideal for gatherings: it’s colorful, easy to scale, and makes a bright contrast on a summer spread. A few host-friendly tips:
- Char corn ahead of time. Cook and cool the ears, then remove the kernels and store in the refrigerator up to two days before serving.
- Double the batch. The salsa keeps well for 3–4 days in an airtight container, so make extra for leftovers or a crowd.
- Let guests help. If you’re hosting, invite friends to chop tomatoes or toss the final salad so you can socialize while finishing the dish.
Frequently Asked Questions
This recipe centers on charred corn combined with red onion, cherry tomatoes, and cotija cheese, dressed with lime juice, olive oil, and a touch of honey.
No. The corn is cooked and charred, which brings out sweetness and adds smoky flavor.
Stored in an airtight container, it keeps for about 3–4 days in the refrigerator.
No. For this salsa, small tomatoes like cherry or grape tomatoes can stay unpeeled; they add freshness and color.
Quick tips and storage
- Char well: A good char deepens flavor—aim for caramelized, dark spots rather than uniform blackening.
- Alternative methods: If you don’t have a grill, use a hot grill pan or char directly over a gas burner.
- Store: Refrigerate in an airtight container for 3–4 days.
- Make ahead: Grill corn, remove kernels, and store them chilled. Keep dressing separate and combine with tomatoes, onion, and cheese just before serving.
Pair this recipe with…
Charred Corn Salsa pairs beautifully with Tex-Mex fare—tacos, quesadillas, and grilled skirt steak—or spooned over grilled salmon or pork. It’s also excellent on its own with chips for a light, fresh snack.
Charred Corn Salsa
Ingredients
- 5 corn cobs (~2 lbs., yields about 2½ cups / 385 g kernels)
- ¼ cup finely diced red onion (about 40 g)
- ½ cup cherry tomatoes, quartered (about 82 g)
- 2 tablespoons crumbled cotija cheese
Dressing
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Shuck the corn, removing husks and silk.
- Grill the corn over high heat, turning every 1–2 minutes until most kernels are charred and golden.
- Remove corn from heat and let cool slightly.
- With a sharp knife, cut the kernels off the cobs. You should have about 2½ cups (385 g).
- Toss the corn kernels with the red onion, cherry tomatoes, and cotija cheese in a large bowl.
- Combine lime juice, olive oil, and honey in a jar or small bowl; whisk or shake until combined. Season with salt and pepper.
- Pour dressing over the corn mixture and toss gently to coat. Serve immediately.
Notes
You can double or triple the recipe for a crowd. Store leftovers in an airtight container in the refrigerator for 3–4 days. To make ahead, grill and cool the corn, remove the kernels, and store them chilled; keep the dressing separate until serving.
Nutrition (per serving)
Serving: 1 | Calories: 209 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 10 g | Fiber: 3 g | Sugar: 11 g