Easy Grilled Roasted Corn Salsa

Roasted Corn Salsa: ears of corn roasted on the grill, mixed with red onion, fresh cilantro, and a zesty lime juice kick.

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Roasted Corn Salsa is perfect for a side dish that’s easy to make with simple ingredients from the grocery store or farmer’s market.

Whether you’re serving it with salty tortilla chips or piling it onto taco salads, this fresh salsa is a great way to enjoy tons of fresh flavors.

This corn salsa recipe is great for any grill season or just when you’re craving something light and flavorful.

With fresh sweet corn, green chiles, and a sprinkle of kosher salt, it’s a flavorful salsa that’s simple to toss together.

Fire up the grill and let’s make ourselves some Roasted Corn Salsa!

1. Smoky and Sweet – Grilling the fresh corn adds a smoky flavor that pairs perfectly with its natural sweetness.
2. Fresh and Crunchy – Red bell pepper, fresh cilantro, and scallions bring a crisp, vibrant taste to this fresh salsa.
3. Quick and Easy – With simple ingredients and minimal steps, it’s ready fast.

• Ears of corn
• Olive oil
• Canned diced mild green chiles
• Scallions
• Fresh chopped cilantro
• Honey
• Lime juice
• Lime zest
• Kosher salt
• Garlic powder

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE ROASTED CORN SALSA:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• IS THIS SPICY?
• CAN IT BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy Grilled roasted corn salsa

1. Prepare your grill over medium-high heat.
2. Brush the ears of corn with the olive oil all over.
3. Once the grill is hot, place the corn on the grill and cook until charred, turning every so often so it chars evenly. About 10-15 minutes.
4. Take off the grill and set it to the side.
5. Add the green chiles, scallions, cilantro, honey, lime juice, zest, salt, and garlic powder in a medium bowl and stir to combine.
6. Once the corn is cool to the touch, cut it off the cob, add it to the bowl with the other ingredients, and stir to combine.
7. Use immediately or chill until ready to serve.

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IS THIS SPICY?

Not at all—this corn salsa recipe uses canned diced mild green chiles, so it’s gentle on your taste buds.

Then again, if you love spicy peppers, swap in jalapeno pepper or serrano peppers for a kick—it’s your call!

I tend to make a spicy and mild version when I bring some for a party.

CAN IT BE MADE AHEAD?

Yes!

Grill the corn kernels, mix it up, and store it in an airtight container in the fridge.

Salsa is almost always a good one to make ahead of time.

It stays fresh and gets even tastier the next day—just stir it before serving to keep that flavorful salsa vibe!

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ANY ADDITIONS?

Want to boost this easy Corn Salsa?

I’ve got you covered, as always!

Feel free to change things up.

• Red onion for sharp crunch
• Jalapeno pepper for spicy heat
• Red bell pepper for sweet color
• Grape tomatoes for juicy bursts
• Ground cumin for smoky spice
• Can of black beans for hearty bites
• Lime zest for citrus pop
• Cherry tomatoes for a fresh twist

ANY SUBSTITUTIONS?

Switch it up if you want.

Nothing says you can’t make this recipe all your own.

I encourage it, in fact!

• White ears of corn instead of Yellow corn
• White wine vinegar instead of lime juice
• Garlic powder with fresh minced garlic
• Canned corn or Frozen Corn instead of grilled fresh corn
• Green bell peppers or Poblano Peppers instead of green chiles

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Refrigerator:

Scoop it into an airtight container and chill in the fridge for up to 3 days.

Freezer:

Don’t freeze this—the corn kernels and grape tomatoes will turn mushy and lose their tons of fresh flavors. Keep it fresh in the fridge—it’s quick to whip up again!

Roasted Corn Salsa is smoky, crunchy, and super easy!

Whether it’s a hot summer day, a family gathering, or a quiet night with burrito bowls, this corn salsa recipe with fresh sweet corn, green onion, and lime juice is a great choice.

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