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Grilled Sweet Corn Salsa

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Quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and the beloved combination of lime juice and cilantro.
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword bell peppers, cilantro, corn, lime, red onon
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4 cups
Calories 51
Author Laurie McNamara


  • 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