Fire Roasted Corn Salsa


CC Notes:
I came across No Recipes yesterday and the first thing I saw was this amazing corn salsa. With springtime here and a grill to use, I thought this would be a great app. And…it is. Tons of flavor, especially if you let it sit overnight. I would recommend adding a jalapeno to make it a bit spicier.


  • 3 ears sweet corn shucked
  • 1/4 red bell pepper, minced
  • 1/4 small red onion, minced
  • 2 tablespoons minced cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons kosher salt
  • 1/4 teaspoon dried Mexican oregano


  1. Spread a bit of olive oil over the corn.
  2. Grill the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly.
  3. Allow the corn to cool enough to handle.
  4. Use a sharp knife to remove the kernels of corn into a bowl.
  5. Add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano.
  6. Stir to combine, taste for salt and adjust to taste.

Link to original recipe.

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Comments: 2

  1. Ashley June 1, 2011 at 11:34 am

    I literally could not stop eating this salsa. Enough said.

  2. Casie August 12, 2011 at 9:23 am

    I have been using this as a salad topping. With the flavor and all the juices, it removes the need for dressing and makes the salad a lot healthier!

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