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Grilled Corn Salsa

Grilled Corn Salsa – sweet corn, onions, and red peppers come together in this fresh summertime salsa recipe. Easy to make and perfect for dipping or serving with grilled chicken or fish.

A bowl of corn salsa plated with tortilla chips next to a bottle of beer

I’m obsessed with this tasty Corn Salsa recipe. It’s a Trader Joe’s copycat recipe made with diced red peppers, onions and jalapeños.

RELATED: 25 Single Serving Summer Recipes

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Trader Joe’s Corn Salsa

A few years ago, a Trader Joe’s market opened up about 30 miles from my home. I was thrilled! I’d heard from other people how much they loved shopping there and I couldn’t wait to try the products they all raved about.  I was not disappointed either. I really do love the store, but let’s face it, this Trader Joe’s isn’t all that close to me and I often can’t justify making the trip just to pick up a few items. I’ll go about once a month and that’s about it.

I love the produce at Trader Joe’s as well as a few other unique products, but my favorite item to pick up is the corn salsa. Each trip, I pick up three jars and the corn salsa never lasts very long at our house.

Since we love corn salsa so much and I’m always running out way too quickly, I decided to make my own. And you know what? Homemade corn salsa is super easy and I actually like it better!

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An overhead view of a bowl of corn salsa plated with tortilla chips

Grilled Corn On The Cob

This wonderful corn salsa recipe begins with grilled corn.

We grill so much during the year so I decided to add a few ears of corn to the grill when I was grilling chicken.

Just drizzle a little olive oil over the ears of corn (after they’ve been shucked and the tiny hairs pulled off), and add a sprinkle of salt and pepper and place them on the grill.

The corn doesn’t take any time to cook either – about 5 minutes on one side, then turn and cook until all sides are slightly blackened. I just love the smokey flavor from the grill, too.

How To Make Corn Salsa

This corn salsa combines the sweet, slightly charred grilled corn with finely chopped red peppers, onions, a squeeze of a lime and a little heat from a chopped jalapeño pepper.

  1. Brush the corn liberally with olive oil and season well with a pinch of salt and a pinch of black pepper. Grill corn on one side until lightly browned, then continue turning every few minutes, until light brown all over, about 10 minutes. Let cool and cut off the kernels. Discard the cobs.
  2. Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
  3. Place the corn in a large bowl. Add the onion, red pepper, jalapeño pepper and garlic and mix well.
  4. In a small bowl, whisk together the vinegar, olive oil, coriander, salt, pepper, sugar and lime juice. Stir in the toasted mustard seeds. Pour over the corn mixture and toss well. Taste for seasoning and adjust with salt or pepper as needed.
  5. Serve with chips or as a topping for tacos, chicken or salmon.

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A bowl of Corn Salsa plated with tortilla chips next to a bottle of beer

This corn salsa is my new favorite kind of salsa –  it’s slightly sweet, savory, crunchy, a little spicy and whole lotta fresh. It’s great with chips, served over chicken, on top of tacos or with just about anything.

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Recipe

Grilled corn salsa for one

Grilled Corn Salsa

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Appetizer
Keywords: salsa
Servings: 6 servings
Calories: 253kcal
Author: Joanie Zisk

Ingredients

To Grill The Corn

  • 6 large ears of corn , husked
  • 1/4 cup olive oil (plus more for brushing corn)
  • pinch salt
  • pinch black pepper

For The Corn Salsa

  • 1/2 cup finely chopped onion
  • 1 medium red pepper , finely chopped
  • 1 tablespoon chopped jalapeño pepper
  • 2 cloves garlic , finely chopped
  • 2 tablespoons mustard seeds
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sugar
  • 1 tablespoon lime juice

Instructions

  • Brush the corn liberally with olive oil and season well with a pinch of salt and a pinch of black pepper. Grill corn on one side until lightly browned, then continue turning every few minutes, until light brown all over, about 10 minutes. Let cool and cut off the kernals. Discard the cobs.
  • Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
  • Place the corn in a large bowl. Add the onion, red pepper, jalapeño pepper and garlic and mix well.
  • In a small bowl, whisk together the vinegar, olive oil, coriander, salt, pepper, sugar and lime juice. Stir in the toasted mustard seeds. Pour over the corn mixture and toss well. Taste for seasoning and adjust with salt or pepper as needed.
  • Serve with chips or as a topping for tacos, chicken or salmon.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 480mg | Fiber: 4g | Sugar: 12g | Vitamin A: 915IU | Vitamin C: 40.3mg | Calcium: 18mg | Iron: 1.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

29 thoughts on “Grilled Corn Salsa”

  1. Karen @ The Food Charlatan

    I love Trader Joes corn salsa!! i love mixing it with a can of black beans, it’s so good with tortilla chips. I will have to try this homemade version!

  2. Michelle at A Dish of Daily Life

    Corn salad is so good! When corn is local, we eat it nonstop! This looks like a great appetizer for us to bring to the party we are going to this weekend!

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