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Recipe: Grilled Corn Salsa

Four white ears of corn, with the husks off, on the ground with green husks

Grilled Corn Salsa

By Lou Ann Hall, former Seed Savers Exchange Seed Rack Manager, adapted from Cooking Light

This exceptionally versatile salsa was featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm. Pair it with tortilla chips for a party, tuck it into tacos, or serve it over blackened fish or chicken. This easy-to-make salsa is also great served as a topping or side dish for fried green tomatoes.

Serves 12 (serving size: about ⅓ cup)


A pile of red peppers with short green stems. A round, green and white USDA Organic sticker is in the lower left corner
Ausilio Thin Skin Italian Pepper – Shop now
  • 6 ears fresh-shucked corn
  • 3 tablespoons olive oil, divided
  • ½ cup minced red onion
  • ½ cup chopped cilantro
  • 1 teaspoon grated lime peel
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 2 Ausilio Thin Skin Italian peppers, seeded and minced


Preheat grill to medium-high.

Brush corn with 1 tablespoon oil.

Grill, uncovered, turning often, until charred, 15-20 minutes.

Cut kernels from cobs.

Combine corn, remaining 2 tablespoons oil, and remaining ingredients.

Store in refrigerator up to one week.