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Grilled Corn Salsa

This Grilled Corn Salsa includes delicious roasted corn to give a punch of flavor and sweetness to offset the heat of jalapenos for a perfect addition to nachos, tacos, and more!
Course Appetizer
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 41kcal
Author Dina

Ingredients

  • 1/3 cup cilantro
  • 2 garlic cloves
  • 1/2 small onion
  • 1/2 Jalapeño
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tbsp lime juice
  • 1 10 oz can diced tomatoes and green chilies
  • 1 12 oz can whole peeled tomatoes
  • 3 ears grilled corn
US Customary - Metric

Instructions

  • In the bowl of a food processor, pulse together cilantro, garlic, onion, jalapeño, salt, cumin, and lime juice.
  • Add the diced tomatoes & green chilies and whole tomatoes to the food processor and blend until smooth.
  • Cut the corn off of each ear of grilled corn and mix it into the blended salsa.
    Steps to make Grilled Corn Salsa: pulse the cilantro, garlic, onion, jalapeno, salt, cumin, and lime juice together in a food processor, then add the tomatoes and corn.

Notes

  • Seed the jalapeno- If the jalapeno is too hot, but you want some of the flavor, then scoop out the seeds. This is where the spiciness is found.
  • Use fresh lime juice- If possible, use freshly squeezed lime juice for this Grilled Corn Salsa. It has the best flavor and is much better than concentrate.
  • Place the ears of corn on a paper towel- When you are slicing the corn off the cob, stand the ear up on a slice of paper towel in a bowl to keep it from slipping.
  • Saw the corn off- When you cut off the corn, use a gentle, downward sawing motion to get all the corn kernels off.

Nutrition

Calories: 41kcal | Carbohydrates: 9.7g | Protein: 1.6g | Fat: 0.1g | Sodium: 267mg | Fiber: 1.1g | Sugar: 2.7g