Charred Corn Salsa

This Charred Corn Salsa is a quick and delicious mix of grilled corn, fresh veggies, and a zesty lime dressing. Perfect as a snack with chips or as a tasty topping for tacos!

Charred Corn Salsa

Charred Corn Salsa is a simple and tasty dish that brings a smoky flavor to any meal.

It's a versatile side that pairs well with grilled meats, tacos, or as a dip for chips.

This recipe is quick to prepare, making it perfect for busy weeknights or last-minute gatherings.

Ingredients for Charred Corn Salsa

Ears of corn: Choose fresh ears of corn with bright green husks and moist, golden silk.

Green onions

Fresh cilantro: Chop finely to distribute evenly.

Cherry or grape tomatoes: Select ripe, firm tomatoes.

Olive oil: Use high-quality extra virgin olive oil for the best flavor.

Queso fresco: A crumbly Mexican cheese that adds a mild, slightly salty flavor to the salsa.

Juice of lime: Use freshly squeezed lime juice

Seasonings: Paprika, salt, and pepper to taste.

How to Make Charred Corn Salsa

Start by preheating your broiler to 525°F.

Cut the corn off the cob and place it in a flat layer on a baking sheet.

Drizzle the corn with half a tablespoon of olive oil and mix it around.

Put the baking sheet under the broiler and let the corn cook for about 5 to 6 minutes, or until the kernels start to turn brown. Make sure to keep a close watch because the corn can burn quickly.

Remove from the oven and let it cool.

While the corn is cooling, dice the green onions, cilantro, and tomatoes.

Once everything is ready, mix the cooled corn, green onions, cilantro, tomatoes, and Queso fresco in a bowl.

For the dressing, combine all the dressing ingredients and whisk them together.

Pour the dressing over the salad and mix everything well.

Finally, sprinkle some extra queso fresco and cilantro on top and enjoy!

Tips & Tricks to Make the Best Charred Corn Salsa

Here's some tips for making this charred corn salsa:

Use a Grill: Instead of the broiler, you can grill the corn directly on the cob for a smoky flavor. This adds a nice char and can be quicker if you're grilling other foods at the same time.

Frozen Corn: You can use frozen corn if you need to. Toss it directly onto the pan to broil. No need to pre-thaw – it will thaw and char in the pan quickly.

Canned Corn Option: If you're using canned corn, drain it well and then spread it out on a towel to dry a bit before charring. This helps it brown better.

Cheese Substitute: If you don't have Queso fresco, other cheeses like feta or even shredded cheddar can work as a tasty substitute.

Make Ahead: You can prepare the corn and chop the vegetables ahead of time. Store them separately and mix just before serving to keep everything fresh.

Season to Taste: Taste your salsa as you mix and add salt and pepper gradually to match your preference.

How to Store Leftovers

To store any leftovers, transfer the salsa into an airtight container.

Store in the fridge for 3 to 4 days.

What to Serve with Charred Corn Salsa

Here are some ideas on things to pair with this charred corn salsa:

Grilled Chicken: Goes great with charred corn salsa.

Tortilla Chips: A classic pairing.

Fish Tacos: Light and fresh fish tacos topped with charred corn salsa make a tasty meal.

Burgers: Use the salsa as a unique topping for burgers.

Eggs: Top scrambled or fried eggs with this charred corn salsa.

Tacos or Burritos: Whether beef, chicken, or vegetarian, top with this charred corn salsa.

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