clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Grilled Corn Salsa, Lead - FG

Mexican Grilled Corn Salsa

  • Author: Cori Horton
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: About 2 cups 1x


Tangy spice and fresh flavour, Mexican Grilled Corn Salsa a summer condiment for added dimension to burgers, salads and tacos.


  • 2 ears corn on the cob, husked
  • 6 green onions
  • 2 limes, juiced
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon cooking oil
  • salt & pepper – to taste


  1. Blanch corn in hot water for about 3 minutes, until kernels are bright yellow, then immedaily cool in ice water and reserve cold until needed. Coat corn and green onions with light cooking oil and grill both over a hot grill to char lightly (or to your liking). Remove and cool.
  2. Cut kernels from the corn cob. Chop green onions and combine both in a small bowl along with lime juice and spices. Reserve until needed.
  • Category: Condiment
  • Cuisine: Mexican