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Pan-Grilled Corn Salsa Recipe

This pan-grilled corn salsa brings smoky sweetness, zesty lime, and just the right amount of heat to every bite. It’s vibrant, bold, and perfect for scooping, topping, or sharing.
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Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Pan-Grilled Corn Salsa Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 80kcal

Ingredients

  • 2 jalapeños finely diced (seeds removed for milder heat)
  • 1/4 small red onion finely diced
  • 1/4 teaspoon ground cumin
  • 1/2 red bell pepper finely diced
  • 2 medium-to-large ears of sweet corn kernels removed
  • 1/2 teaspoon coarse salt
  • 1/4 cup fresh cilantro finely chopped
  • Juice of 1/2 lime

Instructions

Sear the Corn:

  • Heat a large nonstick sauté pan over medium-high heat. Once the surface is hot, add the corn kernels and red bell pepper. Let them cook undisturbed for a few minutes to allow light charring, stirring only occasionally. Continue cooking for 5–6 minutes until a browned layer begins to form on the pan. Add 3 tablespoons of water to deglaze, then scrape up the caramelized bits with a spatula and mix them into the corn for added flavor.
  • Once the water evaporates, repeat the deglazing process with another 3–4 tablespoons of water. Scrape the bottom again, allowing those rich, toasty bits to cling to the corn and pepper. After the pan is dry and the vegetables are nicely seared, turn off the heat and stir in the ground cumin, letting the residual heat bloom its flavor.

Mix:

  • Transfer the corn and bell pepper mixture to a medium mixing bowl. Add the finely chopped jalapeños, red onion, cilantro, freshly squeezed lime juice, and coarse salt. Stir until everything is well combined.
  • Serve the salsa warm right away, or refrigerate until thoroughly chilled for a refreshing contrast. This salsa can be enjoyed on its own, scooped with chips, or spooned over grilled proteins. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 80kcal
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