This Grilled Sweet Corn salsa is quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and lime juice and cilantro.

Quick and easy is what I’m all about this week.

After a long weekend in Austin, Texas {whoot-whoot!} for a BlogHer conference, I’m not in the mood to really cook and I’m definitely not in the mood to do dishes. Who would be after a weekend of being served amazing food, free drinks and so many social gatherings that don’t end in a sink full of dirty dishes… hey a girl could get use to it, I’m just sayin.

Grilled Sweet Corn Salsa l

I’ll recap my BlogHer trip to Austin in a few as I’m finishing up the post, but first I want to share with you this salsa I just so happened to whip up. I honestly only had a few things in the fridge and freezer… and lucky for me Pat picked up fresh corn at the store so it all came together for an amazing dinner and plus it gave me an excuse to use these homemade jalapenos. I know right.

pickled perfection

If you haven’t grilled your corn yet… you’re missing out. Sweet corn + grill = unbelievable-corn-toastyness. It’s true… it’s a whole lot easier than boiling and like I mentioned earlier… less dishes are dirtied in the making. Now this could be served up with corn tortilla chips for a kick butt snack or party app. But next week I’m sharing with you a little ditty you won’t want to miss. I’m not going to tell you what that ditty actually is… only that if you love this recipe… well, you’ll love the ditty.


corn collage

First, start by lightly brushing 4 ears of sweet corn with a little bit of light olive oil. Place them on a grilling rack or directly on the grill grate until a beautiful char happens. Watch closely.

orange peppers

Next, dice up half of an orange bell pepper, similar to the size of corn kernels.

red bell pepper

And then work the same magic on half of a red bell pepper.

diced red onion

Next, dice up about a quarter cup of red onion, small like the peppers.

pickled jalapenos

And then dice up a few of those pickled jalapeños. About a tablespoon or more if you prefer more spice.

chopped cilantro

Next, mince up a handful of fresh cilantro. Then add all of the above to a good-sized mixing bowl.

cut from the cob

Finally, it’s time for the utterly fun yet messy part. Use your sharpest of knives to cut the corn off of the grilled corn.


Keep going until you have a giant pile of corn.

all in the bowl

Next, add all of that corn and add it to the bowl with the peppers and onions.

stirrrr it up

And then toss to combine.

lime 1

Lastly, cut a juicy lime in half.

lime juice

And then squeeze both halves over the corn salsa.

olive oil

Next add a tablespoon of olive oil…


And then season with a half to 3/4 of a teaspoon of kosher salt. Go ahead and take a tortilla chip to taste it after a half a teaspoon, chips have salt so you won’t want to over salt. Know-what-I-mean?


Stir it up for one last and final time before covering it and letting it do it’s thang in the fridge for 30-60 minutes.

Grilled Sweet Corn Salsa

Ta-daaaa! Soooo easy…


And this Grilled Sweet Corn Salsa is just the right thing for snacking. But stay tuned to see what I really used this salsa for. Eeek!

Also… You might want to stop by the STAR Fine Foods Facebook page and entire to win this FABULOUS giveaway! Click here for the deets.

Now, who wants to dive head first into this bowl?

Enjoy! And if you give this Grilled Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Grilled Sweet Corn Salsa l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 cups

Grilled Sweet Corn Salsa

Quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and the beloved combination of lime juice and cilantro.


  • 4 ears sweet corn
  • 1 tablespoon extra light olive oil, plus more, divided
  • 1/2 orange bell pepper, diced small
  • 1/2 red bell pepper, diced small
  • 1/4 cup red onion, diced small
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped pickled jalapeño
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt, plus more to taste


  • Brush the corn with light olive oil. Place on a hot grill until cooked and slightly charred. Turn often and watch carefully.
  • While the corn is cooling; combine the chopped peppers, onion, cilantro, jalapenos, the juice of an entire lime, cilantro and season with kosher salt. Give it a good toss, cover and refrigerate for at least 30 minutes.
  • Stir once before serving.
Serving: 1g, Calories: 51kcal, Carbohydrates: 5g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 335mg, Potassium: 107mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1053IU, Vitamin C: 44mg, Calcium: 11mg, Iron: 1mg

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