Corn Salsa

5 from 11 votes

Made with fresh corn, bell peppers, jalapenos, cilantro, and a sweet and spicy dressing, this corn salsa is light, fresh, and flavorful.

Prep Time10

Cook Time15

Refrigerate1

Total Time1 30

Course: Side Dish

Cuisine: American, Mexican, Tex Mex

Servings:

Calories: 44kcal

Rub the grates of a grill or grill pan with oil. Preheat the grill or a grill pan to medium-high heat. Once heated, add the husked corn right to the grill or grill pan and grill for 10-15 minutes until beginning to char, turning the corn frequently. Remove corn from grill and allow to cool until cool enough to be handled.

Remove the corn kernels from the cobs of corn using a sharp knife. A great way to do this is to place corn cobs in the center of a Bundt pan and cut off the kernels with a sharp knife, the kernels will fall directly into the cake pan instead of all over the kitchen.
In a large mixing bowl, combine honey, hot sauce, lime juice, lime zest, salt, and garlic together.
Add the corn to the dressing, along with the minced jalapeno, diced bell pepper, onion if using, and cilantro. Stir to incorporate.
Cover and refrigerate for 1-2 hours for flavors to develop.
Right before serving, add the crumbled cheese and toss again before serving. Serve with tortilla chips, corn chips, or as a side.

Dietary Modifications: To make this dairy-free, omit the cheese. To make this vegan, use agave in place of honey and omit the cheese.

Heat Level: Be sure to remove the seeds and ribs of the jalapeno to control the level of spice, or omit them altogether for sensitive palates.

Onion: The onion is completely optional but adds a nice sharp bite to the salsa.

Storage: Corn Salsa can be stored in an airtight container for up to 4 days in the refrigerator.