Charred Sweetcorn Salsa

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Save Recipe


1/2 tablespoon olive oil

2 ears corn, husks removed 

2 tomatoes, small dice

1 lime, juiced 

1/2 bunch cilantro (1 cup), leaves roughly chopped 

1/2 jalapeño, seeded and roughly chopped (less for less spice) 

Kosher salt freshly ground black pepper 


  1. Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
  2. Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Charred Salsa Two Ways

Charred Tomatillo Margarita Salsa

Zucchini Frita with Charred Tomato Salsa

Pork Tenderloin with Charred Tomato-Jalapeno Salsa

Grilled Squash Quesadillas with a Charred Tomato Salsa

Grilled Lobster Sandwich with Charred Corn and Avocado Salsa

Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto

Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa