Grilled-Corn Salsa

Notes: This salsa, created by Susan Woody, of Montrose, Colorado, is from the Olathe festival cookbook. Besides tasting great with chips, it's perfect alongside barbecued burgers, ribs, or other meats.

Yield: Makes 7 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 27%
  • Protein: 0.7g
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Carbohydrate: 4.3g
  • Fiber: 0.8g
  • Sodium: 4mg
  • Cholesterol: 0.0mg


  • 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
  • 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
  • 6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved
  • About 1 tablespoon olive oil
  • 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon ground cumin
  • Salt


  1. 1. Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.
  2. 2. Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.
  3. Nutritional analysis per 1/4 cup.
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