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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.
I’m obsessed withthis tastyCorn Salsa recipe. This is a Trader Joe’s copycat recipe made with diced red peppers, onions and jalapeños.
This corn salsa combines the sweet, slightly charred grilled corn and a little heat from a choppedjalapeño pepper.
RELATED: 25 Single Serving Summer Recipes
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’sisn’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 actuallylike it better!
Ingredient Notes
See the recipe box below for ingredient amounts and full recipe instructions.
- Corn
- Olive oil
- Salt, pepper, and coriander
- Onion
- Red pepper
- Jalapeños
- Garlic
- Mustard seeds
- White wine vinegar
- Sugar
- Lime juice
How To Make This Recipe
- 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.
- 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.
Expert Tips
- Taste for salt and add more if desired.
- Consider serving over chicken, on top of tacos, with chips, or with just about anything!
Frequently Asked Questions
Does The Corn Have To Be Grilled?
No, you can use frozen or canned corn for this corn salsa.
If you choose to grill your corn, just simply 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 Do You Store Grilled Corn Salsa?
This corn salsa will keep in the fridge, covered, for 4 days. You’ll probably find like I do, that it’s eaten well before that time.
Other Salsa and Dip Recipes
- Guacamole For One
- Small Batch Queso Recipe
- Black Bean Hummus
- Black-Eyed Pea Hummus
This corn salsa is my new favorite kind of salsa – it’s slightly sweet, savory, crunchy, a little spicy, and whole lotta fresh!
Enjoy!
Recipe
Grilled Corn Salsa
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 6 servings
I’m obsessed with this tasty Grilled Corn Salsa, a Trader Joe’s copycat recipe made with diced red peppers, onions and jalapeños. Perfect with chips or over chicken and so addictive!
Ingredients
- 6 large ears corn , husked
- 1/4 cup olive oil (plus more for brushing corn)
- salt and black pepper
- 1/2 cup onion , finely chopped
- 1 medium red pepper , finely chopped
- 1 tablespoon jalapeño pepper , chopped
- 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.
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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.
