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Roasted Corn Salsa with jalapeno and lime

  • Author: Jess Pryles
  • Total Time: 15 minutes
  • Yield: serves 3



3 large ears of corn, de-husked

1 bunch cilantro, finely chopped (about 1 cup)

1 large jalapeno pepper, seeded and diced

1/2 red onion, finely diced

juice of 1 lime

1/2 teaspoon kosher salt

1/4 teaspoon chipotle powder


  1. Heat a grill for medium heat direct cooking, about 350-400f.
  2. Place the shucked corn cobs directly over the hot part of the grill and rotate every minute for about 5 minutes total. This will char the corn and cook it slightly, while still keeping the kernels plump and juicy.
  3. Cut kernels off cobs, and place into a bowl along with the chopped cilantro, onion, jalapeno. Add the lime juice, salt and chipotle powder, then stir to combine.
  4. This salsa is best made and served fresh.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side dish
  • Method: Grilling

Keywords: Salsa, Jalapeno, Lime