Cilantro Lime Corn Salsa
On September 11, 2024
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This Cilantro Lime Corn Salsa with jalapeño and garlic takes less than 20 minutes to make, and works as a refreshing dip, topping, and more.
Cilantro Lime Corn Salsa
Bright, zesty, and bursting with fresh, summer flavor, this Cilantro Lime Corn Salsa is the perfect addition to your summer BBQ menu. With charred corn, crisp bell peppers, and a kick of jalapeño, this delightful dish comes together in just 20 minutes. Whether you’re looking for a crowd-pleasing dip, a vibrant topping for tacos, or a refreshing side salad, this grilled corn salsa delivers. With big taste and minimal effort, it’s sure to find its way into your grilling rotation. So grab some corn and peppers, fire up the grill, and let’s make some salsa.
Ingredients for Grilled Corn Salsa
This recipe only needs 7 budget-friendly ingredients, and you can find most of them in the produce section of your grocery store. Here’s what you need:
- 4 ears of corn (husks and silks removed)
- 1 medium red bell pepper (cut into rings)
- 1 jalapeño pepper (sliced in half)
- ½ cup cilantro (chopped)
- 1 clove garlic (minced)
- 3 limes (for juice)
- ½ teaspoon Kosher salt
How to Make Corn Salsa on the Grill
Before we cover how to make this bright and bold corn salsa, a word to the wise. If you plan on using this as a topping as well, make extra. Once you start dipping some salty tortilla chips in this stuff, it’s going to disappear quickly. You’ve been warned. Alright, just follow these simple steps and get ready to wow your guests with this fresh, zesty salsa:
- Preheat the grill. Set your grill or oven to 450 degrees F. I made this recipe on my Weber 22” Charcoal Grill because I love the smoky flavor and char the briquettes add, but you can make it on a gas or electric grill. Using a sharp knife, slice your jalapeño in half lengthwise, and cut your bell pepper into rings.
- Grill the corn and peppers. Place the corn and peppers directly on the grill grates and close the lid. Your veggies won’t take long to grill, so you want to lock in as much smoky goodness as possible. Give your corn and peppers about 5 minutes. Then flip everything and give it 5 more minutes.
- Make the salsa. Once all your corn and peppers have some gorgeous grill marks, move everything to a cutting board. Use your knife to cut the kernels off your corn and chop your peppers, then move them to a medium-size bowl. Add in your freshly chopped cilantro and minced garlic, then squeeze on some fresh lime juice and sprinkle with Kosher salt. Because corn and peppers, can vary so much, seasoning to your preference is super important. Give everything a good stir, and you’re ready to go.
- Serve and enjoy. This salsa is ready to enjoy hot right away, or you can chill it for a refreshing dip or addition to your BBQ meats.
Tips for the Best Corn Salsa
Even if you do nothing more than follow these easy instructions, you’ll still get an amazing corn salsa. However, if you want to really crank things up, I’ve got some tips that will give your salsa legendary status:
- Find the sweet spot. Corn, peppers, and even limes can vary a lot in their flavors, so seasoning is super important here. If your corn is extra sweet, then you may want to hit it with a little more salt. If you want it more bright, give it a little extra lime.
- Get creative. Feel free to customize the recipe to your preferences. You can use different bell peppers, or swap out the jalapeño for a Serrano if you want some more heat. BBQ is meant to be enjoyed, so don’t be afraid to make it your own.
Serving Suggestions
I love this sweet and spicy corn salsa as a dip with some crispy, salty tortilla chips, but this dish can do it all. Any taco would be lucky to have some of this yummy stuff shimmied on top, but it’s especially great on fish tacos and shrimp tacos. There’s just something about the way the sweet, creamy corn and briny seafood go together that’s irresistible. A healthy scoop of this salsa will transform your sliced flank steak into an unforgettable BBQ meal. Honestly, this stuff is bursting with so many zesty, herby, spicy flavors, it might be faster to tell you ways not to enjoy it.
Storing Leftover Salsa
Another great thing about this corn salsa is that you can store it in your fridge and enjoy it again and again. Allow any leftover salsa to cool to room temperature, then place in a hinged mason jar or other airtight container. Stored this way in your refrigerator, your salsa will stay fresh for up to 5 days. You can reheat it, or enjoy it cold as a dip or topping. If your corn salsa loses its zest, just hit it with a squeeze of fresh lime juice and you’re good to go.
More Grilled COrn Recipes
If your family is anything like mine, then corn is a must-have whenever you’re grilling. This sweet, starchy veggie makes an awesome side for all those rich, heavy smoked briskets and pork butts. You can find all kinds of recipes for grilled corn in the Hey Grill Hey App, as well as in your recipe library. For now, here are some of my favorite dishes with grilled corn to serve alongside the meats at your next cookout:
Simple Corn Salsa Recipe
Spread this delicious Corn Salsa on your favorite BBQ meats, then spread the love by giving this recipe a 5-star rating. I can’t wait to hear about all the creative ways you use this salsa as a dip, topping, and more in the comments section. Remember to share some photos of your BBQ platter with the whole community by tagging @heygrillhey on Instagram and Facebook.
For even more grilling inspiration, head over to my YouTube channel. I’ve got easy instructional guides for all my most popular recipes to help up your grill game and become a backyard BBQ hero.
Sweet Rub
$12.99
Cilantro Lime Corn Salsa
Ingredients
- 4 ears of corn husks and silks remeoved
- 1 medium red bell pepper cut into rings
- 1 jalapeño pepper sliced in half
- ½ cup cilantro chopped
- 1 clove garlic minced
- 3 limes for juice
- ½ teaspoon Kosher salt
Instructions
- Preheat the grill. Set your grill or oven to 450 degrees F.
- Grill the corn and peppers. Place the corn and peppers directly on the grill grates, close the lid, and cook for 5 minutes. Then, open the lid, give everything a flip, and close the lid. Give everything 5 more minutes.4 ears of corn, 1 medium red bell pepper, 1 jalapeño pepper
- Make the salsa. Remove the corn and peppers to a cutting board. Using a sharp knife, cut the grilled corn off the cob, chop the peppers, then transfer both to a medium bowl. Gently stir in the cilantro, garlic, lime juice, and salt until combined.½ cup cilantro, 1 clove garlic, 3 limes, ½ teaspoon Kosher salt
- Serve and enjoy. Enjoy this salsa hot or cold. Serve it with tortilla chips, or on top of tacos or a steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
