Colorful Corn Salsa Recipe
Colorful Corn Salsa Recipe photo by Taste of Home
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Colorful Corn Salsa Recipe

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"This colorful salsa is worth the extra time it takes to grill the ears of corn," assures field editor Nancy Horsburgh of Everett, Ontario. "The flavor goes well with barbecued meats, but it's also tasty served with chips."
TOTAL TIME: Prep: 30 min. Grill: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Grill: 20 min. + cooling
MAKES: 10 servings


  • 2 medium ears sweet corn in husks
  • 2 medium tomatoes, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/4 teaspoon salt
  • Dash pepper
  • Tortilla chips

Nutritional Facts

24 calories: 1/4 cup, 0g fat (0g saturated fat), 0mg cholesterol, 64mg sodium, 5g carbohydrate (0g sugars, 1g fiber), 1g protein Diabetic Exchanges: 1 vegetable.


  1. Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.
  2. Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips. Yield: about 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Colorful Corn Salsa in Taste of Home June/July 2001, p8

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jul. 6, 2012

"This is excellent. Yes, it takes some time to grill the corn but it is well worth it."

Reviewed Aug. 6, 2009

"I use canned corn.  Drain and add to a black skillet and roast on grill to give the smokey flavor. Be sure to spray the skillet with cooking spray and stir corn often.  Works well, tastes great."

Reviewed Jun. 13, 2008

"Yeah, you're right- this is labor intensive. I used a bundt pan to hold the cob while I cut off the corn. Is it worth it? It tastes pretty good- no issue there, but I usually don't have this kind of time to spend on a "condiment." I'm going to play with this a little to see if I can make this a little more time-friendly."

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