Grilled Corn Salsa is a quick and easy summer recipe. It’s made with fresh corn, tomatoes and black beans with herbs and a zesty lime dressing. You can keep it simple and enjoy it with chips or serve it as a side or topping to a variety of different dishes.
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It wouldn’t be summer without a new, fresh corn recipe!
This Grilled Corn Salsa is not only made with fresh ingredients, but it’s incredibly flavorful.
It’s the perfect way to use up leftover grilled corn and garden tomatoes. Top it with a sprinkle of fresh herbs like cilantro and mint, then drizzle on a simple lime dressing to finish it off.
Why This Recipe Works
This recipe is quick, easy, and can even be made ahead of time.
Corn salsa is fresh, delicious, and the absolute perfect snack, starter or side dish for summer.
It’s easy to modify to suite your own tastes. You can omit the jalapeño pepper for a milder salsa or amp up the flavor even more by adding or swapping in avocado, cucumber, and/or different herbs.
Step-By-Step Instructions
Ingredients
- 4 ears corn (grilled, kernels removed)
- 1 cup black beans (drained and rinsed)
- 1 cup tomatoes (diced)
- 1 red onion (diced)
- 2-3 jalapeño peppers (finely chopped)
- 1/4 cup cilantro (roughly chopped)
- 3 tablespoons mint (roughly chopped)
- 3 tablespoons lime juice (from about 3-4 limes)
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Remove the kernels from the grilled corn.
Chef’s Tip: the easiest way to remove the corn kernels is by placing the ear of corn into the center hole of an up-side-down bundt pan, then cutting them off with a sharp knife so that the corn falls into the pan.
Dice the tomatoes and red onion, finely dice the peppers and roughly chop the cilantro and mint.
Drain and rinse the black beans and juice the limes.
Create!
Add the corn kernels, black beans, tomatoes, red onion, jalapeño peppers, cilantro and mint to a large bowl.
In a small bowl, whisk together the lime juice, avocado oil, salt, pepper, cumin and chili powder.
Add the dressing to the salad and toss to combine.
Present!
Serve with tortilla chips, or as desired.
Tips and Techniques
- The easiest way to remove the corn kernels is by placing the ear of corn into the center hole of an up-side-down bundt pan, then cutting them off with a sharp knife so that the corn falls into the pan.
- It’s an easy recipe to modify to suite your own tastes. You can omit the jalapeño pepper for a milder salsa or amp up the flavor even more by adding or swapping in avocado, cucumber, and/or different herbs.
- You can make this salsa a day or two in advance.
- Store corn salsa in an airtight container in the refrigerator. Consume within 3 to 4 days for best results.
FAQ’s
What Is The Difference Between Corn Salsa and Corn Relish?
The primary difference between corn salsa and corn relish is the use of jalapeño peppers in corn salsa. Most corn relish recipes will use sweet bell peppers and different spices, as well as sugar and vinegar.
More Corn Recipes
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Grilled Corn Salsa
Ingredients
- 4 ears corn grilled, kernels removed
- 1 cup black beans drained and rinsed
- 1 cup tomatoes diced
- 1 red onion diced
- 2-3 jalapeño peppers finely chopped
- 1/4 cup cilantro roughly chopped
- 3 tablespoons mint roughly chopped
- 3 tablespoons lime juice from about 3-4 limes
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
Instructions
- Add the corn kernels, black beans, tomatoes, red onion, jalapeño peppers, cilantro and mint to a large bowl.4 ears corn, 1 cup black beans, 1 cup tomatoes, 1 red onion, 2-3 jalapeño peppers, 1/4 cup cilantro, 3 tablespoons mint
- In a small bowl, whisk together the lime juice, avocado oil, salt, pepper, cumin and chili powder.3 tablespoons lime juice, 1 tablespoon avocado oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder
- Add the dressing to the salad and toss to combine.
- Serve with tortilla chips, or as desired.
Notes
Tips and Techniques
- The easiest way to remove the corn kernels is by placing the ear of corn into the center hole of an up-side-down bundt pan, then cutting them off with a sharp knife so that the corn falls into the pan.
- It's an easy recipe to modify to suite your own tastes. You can omit the jalapeño pepper for a milder salsa or amp up the flavor even more by adding or swapping in avocado, cucumber, and/or different herbs.
- You can make this salsa a day or two in advance.
- Store corn salsa in an airtight container in the refrigerator. Consume within 3 to 4 days for best results.
