Corn Salsa
Ingredients
- 4 ears corn on the cob – husks and silk removed
- 1 pepper jalapeño – seeded and finely chopped
- 1/2 cup red onion – finely chopped (~0.5 medium red onions)
- 1/2 cup cilantro – finely chopped
- 2 limes limes – juiced (about 3 tbsp)
- 1 tsp kosher salt
- tortilla chips – for serving
Instructions
1. Char the corn: Place the ears directly on a hot grill or a dry cast-iron skillet over medium-high heat, turning occasionally until lightly blistered and tender, 8–10 minutes total.
2. Let the corn cool until easy to handle, 5–10 minutes.
3. While the corn cools, finely chop the jalapeño and red onion, and chop the cilantro.
4. Cut the kernels off the cobs: stand each cob upright in a bowl and slice downward to remove the kernels (you should have about 3 cups).
5. Combine the corn, jalapeño, red onion, and cilantro in a mixing bowl. Squeeze in the juice of the limes (about 3 tbsp) and add the kosher salt. Toss to coat evenly.
6. Rest the salsa for 15 minutes to let flavors meld. Taste and adjust salt or lime to preference. Serve with tortilla chips or spoon over tacos, grilled meats, or salads.
Corn salsa is a bright, fresh mix that balances the natural sweetness of corn with citrusy acidity and a gentle chile heat. The texture is crisp and juicy, with charred kernels adding a smoky snap alongside crunchy onion and fragrant cilantro. It works as a dip, a topping for tacos and grilled meats, or a colorful side that brings freshness to rich plates.
Rooted in the broader Mexican salsa tradition, corn salsa reflects the central place of maize in Mesoamerican cooking. While classic table salsas often feature tomatoes or tomatillos, variations built on fresh vegetables and chiles are long-standing. The specific combination of charred corn, lime, chile, and onion gained widespread popularity in Mexican-American and Tex-Mex contexts, where grilling and buffet-style burrito shops helped cement it as a staple.