Charred Corn Salsa

If you are looking for a go-to summer salsa then look no further than this recipe for Charred Corn Salsa. It’s perfect to use with just about anything fresh off the barbie, top tacos, and even use as a chip dip.

Summer is the best time for this salsa, since that is when corn is in peak season. And I like to give it a quick char over an open flame for a burst of smokiness and fresh corn flavor.

For me, an open flame is my gas range stove. But if you have a grill use that. You can also use your oven broiler if preferred.

Once charred, let the corn cool then remove from the cob with a knife. The rest of the recipe is as easy as… (cherry) pie. **Shameless seasonal fruit plug, I know**

I love to use cucumber here, which adds a refreshing note. And the fresno pepper adds a little caliente factor. The fresno pepper has about as much heat as a jalapeño. You can leave the seeds in for extra heat, or remove ‘em if milder is more your speed.

Not a spicy fan? Sub red bell peppers.

Not a pepper fan in general? Sub diced fresh tomato.

And if you’re not a cilantro fan, sub basil or parsley.

Just toss remaining ingredients in a bowl with some fresh lime and flakey sea salt and call it a salsa for all of your summer dishes.

Add avocado to this salsa to make it next-level

Where all can you use this salsa, you ask? 

Here are a few suggestions:

This salsa goes great with so many things

And with just about all of my recipes, adding diced avocado wouldn’t hurt a thing.

If you make this recipe please leave a comment and let me know, or tag me on Instagram. I love hearing from you!

Feeling corn-y? Don’t miss these other summer recipes…

Elote Bowl

Tostadas

Print Recipe

Charred Corn Salsa

Refreshing summer salsa with charred fresh corn, fresno chili pepper, cucumber, cilantro, lime & sea salt ~ perfect for topping, dipping and garnishing just about anything

Course

Appetizer, Dips and Spreads, Sides

Cuisine

American

Keyword

anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, paleo, salads, salsas and sauces, summer, vegan, vegetarian

Prep Time

10 minutes

Cook Time

5 minutes

Servings

servings

Ingredients

• 1 ear fresh corn shucked
• 1 fresno chili pepper minced (remove seeds for less spicy)
• 1/4 cup minced red onion
• 1/2 cup diced cucumber
• 1/2 cup cilantro leaves loosely packed
• 1 lime
• flake sea salt

Course Appetizer, Dips and Spreads, Sides Cuisine American Keyword anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, paleo, salads, salsas and sauces, summer, vegan, vegetarian Prep Time 10 minutes Cook Time 5 minutes Servings servings Ingredients 1 ear fresh corn shucked 1 fresno chili pepper minced (remove seeds for less spicy) 1/4 cup minced red onion 1/2 cup diced cucumber 1/2 cup cilantro leaves loosely packed 1 lime flake sea salt

Instructions

1. heat a gas range or grill over high heat; alternatively, heat oven broiler to high
2. char corn for about 5 minutes, rotating to get all sides a little charred (it should be charred but not burned or fully cooked); let corn cool then remove from cob
3. in a large bowl mix corn with pepper, onion, cucumber and cilantro, squeeze fresh lime over and mix well, then season to taste with flake salt

Recipe Notes

1. salsa yields about 1 3/4 cups
2. see blog post for recipe tips and variations

Original recipe created by Jerran Boyer
www.healthnutchefs.com