Sweet and Smoky Corn Salsa

Grilled corn and roasted tomatoes unite in this exceptionally fresh and vibrant Grilled Corn Salsa, crafting an unforgettable summer dip, side dish, or versatile topping. This recipe embodies the essence of warm-weather cuisine, offering a burst of sweet, smoky, and tangy flavors that will elevate any meal or gathering. Get ready to discover your new favorite way to enjoy the season’s bounty!

Embrace Summer’s Sweetest Secret: The Magic of Grilled Corn Salsa

There’s an undeniable magic to the flavors of summer, and at the heart of it all for me is the glorious sweetness of grilled corn. Just thinking about biting into a tender, juicy corn on the cob, kissed with a smoky char from the grill, brings a smile to my face. The heat truly coaxes out the corn’s natural sugars, intensifying its already delightful sweetness. This Grilled Corn Salsa isn’t just a recipe; it’s a celebration of these seasonal delights, and it has quickly become a beloved staple in our home. Everyone who tries it falls in love! It’s absolutely heavenly when paired with crispy Baked Tortilla Chips – a match made in culinary heaven.

What makes this particular salsa truly stand out is the seamless blend of textures and tastes. The plump, sweet kernels of grilled corn provide a delightful chew, while the roasted tomatoes melt in your mouth, releasing a concentrated burst of tangy-sweet goodness. Unlike raw corn, grilled corn adds a depth of flavor that’s both savory and subtly smoky, a complexity that transforms a simple salsa into something extraordinary. This dish captures the very essence of summer with its bright, fresh profile and irresistible appeal. It’s the kind of recipe you’ll want to make again and again, long after the summer sun has set.

Versatility at Its Best: More Than Just a Dip

Beyond being an incredible dip, this grilled corn and roasted tomato salsa shines as a versatile side dish or a flavorful topping that can transform countless meals. We frequently serve it alongside our vibrant guacamole and crunchy chips for an epic taco night spread, creating a fiesta of flavors that delights every palate. But its potential extends far beyond traditional Mexican fare.

Imagine drizzling this fresh, zesty salsa over perfectly grilled steaks or flaky baked fish, adding a burst of brightness and a touch of summer sweetness. It also makes an exceptional topping for salads, lending a vibrant crunch and a medley of garden-fresh tastes. For a truly elevated snack or appetizer, spoon it generously over nachos, transforming them into a gourmet experience. You can even try it with scrambled eggs for a dynamic breakfast, or as a vibrant accompaniment to grilled chicken, pork tenderloin, or even veggie burgers. The possibilities are truly endless, making this recipe a valuable addition to your culinary repertoire. Its fresh and robust flavor profile makes it compatible with a wide array of dishes, ensuring it never gets boring!

An Unbeatable Medley of Flavors: Crafting the Perfect Balance

The true genius of this Grilled Corn Salsa lies in the harmonious interplay of its components. The inherent sweetness from the expertly grilled corn kernels finds its perfect counterpart in the rich, concentrated sweetness and slight acidity of the roasted grape tomatoes. This dual sweetness forms the delicious foundation upon which an exquisite symphony of citrus and spice is built.

Fresh cilantro brings an essential herbaceous brightness, while finely chopped red onion adds a subtle pungency and crisp texture. The jalapeño introduces a welcome kick, which can be tailored to your preference by removing the seeds for a milder heat. Minced garlic infuses the salsa with its aromatic depth, and a generous squeeze of fresh lime juice ties all the flavors together with its bright, tart zest, creating an incredibly balanced and irresistible combination that truly excites the palate. Every single ingredient plays a crucial role, contributing to a vibrant and unforgettable salsa experience.

One of the brilliant aspects of this recipe is its efficiency and minimal cleanup. The very pan you use to roast those flavorful tomatoes transitions seamlessly into the mixing bowl for all the other ingredients. This simple detail not only saves on washing dishes but also ensures that every precious drop of the flavorful juices released from the roasted tomatoes is incorporated into the salsa. It’s truly amazing how these concentrated juices contribute such an immense depth of flavor, enriching the entire dish with their savory-sweet essence. This thoughtful approach highlights how easily you can achieve outstanding taste with smart kitchen techniques.

Essential Ingredients and Supplies for Your Grilled Corn Salsa

Crafting this delightful Grilled Corn Salsa requires a few simple, fresh ingredients and basic kitchen tools. The quality of your produce will truly shine through, so opt for the freshest available!

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this post.)

Key Ingredients:

• **Large Ears of Corn:** Choose firm, plump ears with bright green husks and moist silks. Removing the husks before grilling allows for direct charring and enhances flavor.
• **Grape Tomato Medley:** A mix of colorful grape or cherry tomatoes adds visual appeal and a variety of sweet and tangy notes when roasted. Their small size makes for quick roasting and bursting with flavor.
• **Olive Oil:** A good quality extra virgin olive oil for brushing corn and drizzling over tomatoes, helping with caramelization and imparting richness.
• **Kosher Salt:** Essential for seasoning the corn and tomatoes, enhancing their natural flavors. Always have extra on hand for adjusting to taste.
• **Chopped Cilantro:** Fresh, vibrant cilantro is non-negotiable for that authentic, bright, and herbaceous salsa flavor.
• **Red Onion:** Finely chopped red onion adds a crisp texture and a mild, piquant bite that balances the sweetness of the corn and tomatoes.
• **Jalapeño, chopped:** Provides a fresh, spicy kick. Remember to remove the seeds and membranes for a milder salsa, or leave some in for more heat!
• **Garlic, minced:** Aromatic and pungent, garlic adds a crucial layer of depth and savory flavor to the salsa.
• **Large Lime, juiced:** Freshly squeezed lime juice is key for brightness, acidity, and that signature tangy zest that brings all the flavors into harmony.

Necessary Supplies:

• **Baking Dish:** An 8-inch round or similar-sized baking pan is perfect for roasting the tomatoes until they are beautifully burst and caramelized.
• **Grill:** A gas or charcoal grill is essential for achieving that desirable smoky char on the corn.
• **Large Mixing Bowl:** While the recipe suggests using the baking pan, a separate large mixing bowl can also be used for combining all the ingredients, especially if you prefer more room for tossing.

Crafting Your Delicious Grilled Corn Salsa: A Simple Step-by-Step Guide

Making this Grilled Corn Salsa is surprisingly straightforward, involving two key cooking methods – grilling and roasting – that build incredible layers of flavor. Follow these simple steps to bring this vibrant summer dish to life:

• Step 1: Grill the Corn to Perfection. Begin by preheating your grill to medium-high heat, ensuring it’s hot enough to impart a beautiful char. Lightly brush each ear of husked corn with 1 tablespoon of olive oil, then season them evenly with 1/2 teaspoon of kosher salt. Place the seasoned corn on the hot grill, turning them frequently to achieve an even char on all sides. This process typically takes about 10-15 minutes, until the kernels are tender and lightly browned. Once grilled, remove the corn from the heat and allow it to cool slightly so it’s comfortable to handle. Carefully cut the sweet, smoky kernels off the cobs and set them aside.
• Step 2: Roast the Tomatoes for Depth of Flavor. While the corn cools, preheat your oven to a blazing 425°F (220°C). Arrange the grape tomatoes in an 8-inch round baking pan, spreading them out in a single layer. Drizzle the tomatoes with the remaining 1 tablespoon of olive oil and sprinkle them with the remaining 1/2 teaspoon of kosher salt. Use your fingers to gently toss and coat the tomatoes evenly. Roast them in the preheated oven for 20-25 minutes, or until they begin to burst and caramelize, releasing their sweet, concentrated juices. This step is crucial for developing the salsa’s rich base.
• Step 3: Combine and Season. With the grilled corn kernels and roasted tomatoes ready, it’s time to bring everything together. Add the prepared corn kernels and all the remaining fresh ingredients – chopped cilantro, red onion, jalapeño, minced garlic, and freshly squeezed lime juice – directly into the baking pan with the roasted tomatoes. Stir everything together thoroughly, ensuring all the flavors are well combined and the corn and fresh herbs are coated in those delicious tomato juices. Taste the salsa and adjust the seasoning with more salt if desired. Serve immediately or chill for enhanced flavor.

Tips for the Best Grilled Corn Salsa

To ensure your salsa is always a showstopper, here are a few extra tips:

• Choose Freshness: The success of this salsa hinges on the quality of its fresh ingredients. Seek out vibrant cilantro, firm corn, and plump, unblemished tomatoes.
• Adjust Heat: For a spicier kick, leave some of the jalapeño seeds and membranes intact. For a milder version, remove them entirely or even use a less spicy pepper like bell pepper for flavor without heat.
• Rest for Flavor: While delicious immediately, allowing the salsa to rest in the refrigerator for at least 30 minutes (or even a few hours) allows the flavors to meld and deepen beautifully.
• Substitutions: No grill? No problem! You can roast the corn kernels in the oven as detailed in the notes section of the recipe card, or even char them in a cast-iron skillet.
• Make Ahead: This salsa is excellent for meal prep! Prepare it a day in advance and store it in an airtight container in the refrigerator. The flavors will only improve.

Oh, how I adore this vibrant and utterly delicious salsa! Its fresh flavors and delightful textures perfectly capture the spirit of summer, making it a truly indispensable recipe. I genuinely hope it earns a coveted spot among your favorite warm-weather creations too. If you do get a chance to make this incredible Grilled Corn Salsa, please don’t hesitate to share your culinary masterpiece! Snap a picture and tag me on Instagram @thebakermama so I can admire your work. I absolutely love seeing how inspired and creative you all get with the recipes I share. Have an amazing time cooking, sharing, and savoring every bite!

xoxo,

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Grilled Corn Salsa

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  Author: Maegan – The BakerMama
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  Prep Time: 10 mins
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  Cook Time: 25 mins
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  Total Time: 35 mins
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  Yield: 6
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  Category: Appetizer

Print Recipe

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Description

Grilled corn and roasted tomatoes come together is this fresh and flavorful Grilled Corn Salsa that makes for such a great summer dip or side dish!

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Ingredients

• 3 large ears corn, husks removed
• 12 ounces grape tomato medley
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup chopped cilantro
• 1/4 of a red onion, chopped
• 1 jalapeño, chopped (remove seeds for mild salsa)
• 2 cloves garlic, minced
• 1 large lime, juiced

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Instructions

1. Preheat the grill to medium-high. Brush corn with 1 tablespoon olive oil and season evenly with 1/2 teaspoon kosher salt. Grill, turning often, until charred all over, about 10-15 minutes. Remove from grill. When cool enough to handle, cut kernels off of the cobs.
2. Preheat oven to 425°F. Place the tomatoes in an 8-inch round baking pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss the tomatoes with your fingers to coat. Spread them out evenly in the baking pan. Roast for 20-25 minutes, until they start to burst and caramelize.
3. Add corn kernels and remaining ingredients to the tomatoes in the baking pan. Stir to combine well. Season with more salt to taste, if desired.

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Notes

Store in the refrigerator for up to 1 week.

If you can’t grill the corn: cut the uncooked kernels from the cob. Place the kernels on a large rimmed baking sheet and toss in 1 tablespoon olive oil and 1/2 teaspoon salt. Roast at 425°F for 15-20 minutes, stirring every 5 minutes, until starting to crisp and char.