Categorized:

  • Mexican and Southwestern
  • Sides & Sauces

Tagged:

  • bell peppers
  • chili powder
  • cilantro
  • corn
  • garlic
  • jalapeno
  • limes
  • olive oil
  • red onion
  • tomatoes
Corn salsa with corn, tomatoes, bell pepper, cilantro and onion. - 1

Corn Salsa

Ingredients

  • 4 medium ears fresh corn
  • 1 medium orange bell pepper
  • 2 medium roma tomatoes (9 oz), diced small
  • 1/2 cup diced red onion
  • 1/3 cup chopped cilantro
  • 1 jalapeno, seeds and ribs removed for less heat if desired, minced
  • 1 tsp minced garlic (1 clove)
  • 1 tsp chili powder
  • 2 tsp Mexican hot sauce, such as Valentina, or to taste
  • 1 Tbsp olive oil
  • 1 1/2 tsp lime zest
  • 2 Tbsp fresh lime juice
  • Salt and black pepper, to taste

Instructions

  • Preheat a grill over medium-high heat to about 450 degrees.
  • Grill corn and orange bell pepper until charred on all over, about 3 minutes per 3 sides. Alternately you can do this over a gas stovetop set over a medium flame but be careful as corn does pop (stand back).
  • Let cool then cut kernels from corn cobs, then core and seed the bell pepper and dice.
  • Add corn and bell pepper to a large bowl along with tomatoes, onion, cilantro, jalapeno, garlic, chili powder, hot sauce, olive oil, lime zest, lime juice and toss. Season with salt and pepper to taste, toss.
  • Store in the fridge up to 3 days. Serve as a dip with tortilla chips or over a protein such as fish, chicken, or beef.

Notes

  • Optionally you can omit one cob of corn and add a can of drained and rinsed black beans in it’s place.
  • Or add 1 diced avocado in place of 1 corn.
  • For a cheesy flavor try with 3/4 cup crumbled cotija cheese, adding just before serving.

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