This post may contain affiliate links. Read our disclosure policy.
This Sweet Corn Salsa is a summer staple! Packed with grilled sweet corn, fresh tomatoes and lime juice, this is a salsa you will love on chips, tacos and wraps!
Do you garden? In recent years I have come to love gardening. There is something so therapeutic about tending to the ground and watching something come from nothing. One essential for our summer garden is sweet corn. There is nothing quite as delicious as fresh summer sweet corn! Though I love it prepared just about anyway, my favorite is grilled corn!
This Sweet Corn Salsa has all of the best summer has to offer, fresh corn, vine ripened tomatoes, bell peppers and onions. It is an easy dish that can be made in advance and is perfect for summer parties. The best thing about this recipe is that by grilling the corn you add the perfect smokiness that pairs well with everything!
Ingredients for Sweet Corn Salsa
This summer corn salsa recipe is bursting with fresh flavors! As always, you will find the complete recipe below, just keep scrolling. Here’s an overview of what you’ll need to make it:
- Fresh sweet corn: grilled in the husks
- Cherry tomatoes: sliced or chopped
- Green bell pepper: seeded and chopped
- Lime juice: lime juice for the salsa and extra lime wedges for garnish
- Spices (cumin, pepper, garlic salt)
- Red onions: chopped, you can sub green onions if you prefer
- Queso fresco (or another crumbling cheese)
How to Make Corn and Tomato Salad
This sweet corn salad recipe comes together so easily! Here’s how it’s made:
- Soak the unshucked ears of sweet corn in water for 20 minutes. After the corn has soaked, remove it from the water and lightly pat dry with a paper towel.
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
- Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
- When the corn is cool enough to handle, remove the husk and silk. Cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
- Sprinkle with spices and squeeze a lime over the top. Top with green onions and the crumbling cheese.
Do I Have to Grill the Corn?
No! We love making this recipe as a grilled corn salad, but you can cook the corn another way if you don’t have a grill or grill pan.
Can This Recipe Be Prepped in Advance?
Absolutely! This sweet corn salsa recipe stays good up to three days in the fridge. It actually tastes better the next day after the flavors have had time to come together. If you prep in advance I would cut a few extra lime wedges when ready to serve. Adding a fresh burst of lime just just before eating adds such great, fresh flavor!
Tips for Making Grilled Corn Salsa
- Be sure to soak the ears of corn in water first. This prevents the husk from burning on the grill.
- If you’d like a spicier summer corn salad recipe, add some chopped jalapeño to the bowl.
- We ate this sweet corn salad recipe with steak, but the leftovers were great with tortilla chips or in a quesadilla.
More Easy Summer Side Dishes:
Sweet Corn Salsa
Ingredients
- 4 ears sweet corn
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, seeded and chopped
- 1/2 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/4 cup chopped green onions
- 1/4 cup Queso fresco, or other mexican crumbling cheese
Instructions
- Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through). After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
- Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
Remove corn from grill and let it cool. - Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
- When corn is cool enough to handle, remove the husk and silk (it should easily come off). Carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
- Sprinkle with cumin, pepper, and garlic salt and squeeze a lime over the top. Stir until everything is evenly coated.
- Top with green onions and the crumbling cheese. Garnish with cilantro, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
