Grilled Corn Salsa

Grilled Corn Salsa



This recipe goes with Citrus Shrimp Tacos

Southern Living AUGUST 2008

  • Yield: Makes about 6 cups
  • Prep time: 25 Minutes
  • Grill: 20 Minutes
  • Cool: 15 Minutes


  • 3 ears fresh corn, husks removed
  • Vegetable cooking spray
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium tomatoes, seeded and chopped
  • 2 jalapeño peppers, seeded and minced
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 3/4 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 2 avocados
  • Tortilla chips (optional)


1. Preheat grill to 350° to 400° (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.

2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.

3. Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.

4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.


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Grilled Corn Salsa Recipe