This corn salsa is the sleeper hit of the summer. When you tell someone you’re bringing corn salsa to their party, they don’t jump up and down with excitement, but I’ve taken it to four parties this summer and more people have asked me for the recipe than anything I’ve ever made. It’s really good, really fresh and really easy. I adapted the recipe from Michael Chiarello’s post on the Food Network. I like to serve it with red, white or blue corn chips (perfect for the 4th of July!) but it would also make a wonderful side dish with black bean burgers or falafel burgers. One of the great things about this recipe is that it’s best served at room temperature, so you don’t have to worry about it sitting out at a party for a few hours. Although it might not last that long- a large bowlful is usually devoured in about an hour.


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Grilled Corn Salsa

  • 8 large ears corn, husked
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 14.5 oz can fire-roasted tomatoes or 8 vine-ripened tomatoes, (about 1 pound) chopped
  • 1 cup diced red onion, ¼-inch dice
  • 4 tablespoons red wine vinegar, or more to taste
  • ½ cup julienne fresh basil leaves
  • Tortilla chips

  1. I pre-cook the corn a bit before putting it on the grill. After husking the corn and rinsing with water, wrap each piece with plastic wrap. Microwave 4 ears at a time for about 5 minutes. Unwrap, brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  2. Put the onions in a non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  3. Add the canned tomatoes (with juice), or chopped tomatoes, onions, basil, and ¼ cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  4. Serve with tortilla chips.