Name: Ultimate Charred Corn & Pico Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups Fresh Corn Kernels (about 3 ears) or frozen corn, thawed; 1 tsp Olive Oil; 1 pinch Salt; 4 Ripe Roma Tomatoes, finely diced; 1 Medium Red Onion, finely diced; 1 Fresh Jalapeno, finely minced (seeds removed for less heat); 2 cloves Garlic, finely minced; ½ cup Fresh Cilantro, finely chopped; 2 Juice of Limes (about 4 Tbs or 2 fluid ounces); 1 tsp Sea Salt (or to taste); ½ tsp Freshly Ground Black Pepper; ¼ tsp Smoked Paprika (to enhance charred flavor); 1 tsp Honey or Agave (for extra sweetness if needed)

AuthorRachelle Johnson

Rating0.0DifficultyBeginner

Bursting with smoky sweetness from charred corn and the vibrant freshness of pico de gallo, this Ultimate Charred Corn & Pico Salsa is a flavor-packed topping, dip, or side. The juicy tomatoes, zesty lime, crisp red onion, fresh cilantro, and a hint of jalapeño heat make it irresistible with tacos, burrito bowls, or tortilla chips. Quick to prepare and naturally gluten-free, this salsa blends bold, bright flavors into one addictive bite that’s perfect for summer cookouts, weeknight dinners, or party spreads.

Yields6 Servings

Prep Time15 minsCook Time8 minsTotal Time23 mins

Charred Corn

2 cups Fresh Corn Kernels (about 3 ears) or frozen corn, thawed

1 tsp Olive Oil

1 pinch Salt

Salsa Base

4 Ripe Roma Tomatoes, finely diced

1 Medium Red Onion, finely diced

1 Fresh Jalapeno, finely minced (seeds removed for less heat)

2 cloves Garlic, finely minced

½ cup Fresh Cilantro, finely chopped

2 Juice of Limes (about 4 Tbs or 2 fluid ounces)

1 tsp Sea Salt (or to taste)

½ tsp Freshly Ground Black Pepper

Optional Flavor Boosters

¼ tsp Smoked Paprika (to enhance charred flavor)

1 tsp Honey or Agave (for extra sweetness if needed)

Char the Corn:

Heat a large skillet or grill pan over medium-high heat.
Toss corn with olive oil and a pinch of salt.
Cook for 6–8 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool.

Prepare Salsa Base:

In a large mixing bowl, combine tomatoes, red onion, jalapeño, garlic, and cilantro.

Add Charred Corn:

Stir in cooled charred corn kernels.

Season & Dress:

Add lime juice, sea salt, black pepper, and smoked paprika (if using).
Taste and adjust seasoning. If tomatoes are overly acidic, stir in honey/agave.

Chill & Serve:

For best flavor, cover and refrigerate for 20–30 minutes before serving to allow flavors to meld.

Notes

Add-Ins: Diced avocado, Diced Mango, Roasted poblano (seeded & chopped), or Black beans for extra protein.
Swap: Use white onion instead of red for a sharper bite.
Meal Prep: Best enjoyed within 2 days; store in airtight container in fridge.
Air Fryer Charred Corn: Toss corn with oil and salt, air fry at 400°F (200°C) for 8–10 min, shaking halfway.
Instant Pot Corn: Pressure cook fresh corn on high for 2 min, then char under broiler or on a hot skillet.

Serving Suggestions

Spoon over tacos, burrito bowls, grilled chicken, or fish.
Serve as a dip with tortilla chips at parties.
Use as a topping for scrambled eggs or breakfast nachos.

Recipe Pic – Ultimate Charred Corn & Pico Salsa

Category30 Minutes or Less, Appetizer, Crowd-Pleasers, Dairy-Free, DIETARY PREFERENCE, Dips & Spreads, Elevated Everyday, GLOBAL INSPIRATIONS, Gluten-Free, Kid-Friendly, Latin-Inspired, LIFESTYLE & THEME, Light & Fresh, Light Meals, MAIN MEAL CATEGORIES, Meal Prep Friendly, Nut-Free, Quick & Easy, Sauces & Dressings, Side Dish, Sides & Toppings, Snack, Under 10 Ingredients, Vegan, VegetarianCuisineMexican, Street Food-Inspired, Vegan Tacos & SalsasCooking MethodAir Frying, Char-Grilling, Crispy Air Fry, Grilling & Broiling, Marinated, No-Cook / Raw, Pan Cooking, Skillet CookingDietGluten Free, Low Calorie, Low Fat, Vegan, VegetarianTags#30minutesorless, #anti-inflammatory, #avocado, #bright&fresh, #budget-friendly, #crowd-pleaser, #digestionfriendly, #earth-aligned, #familyfavorite, #healingkitchen, #hearthealthy, #immuneboosting, #kid-approved, #light&citrusy, #light&fresh, #mealprep, #quick&easy, #smoky, #soulsparkfavorite, #spirit-lednourishment, #summerrefresh, #superfoods, #sweet&spicy, #under10ingredients, #weekendindulgence, #weeknightdinner, #zesty

Ingredients

Charred Corn

2 cups Fresh Corn Kernels (about 3 ears) or frozen corn, thawed

1 tsp Olive Oil

1 pinch Salt

Salsa Base

4 Ripe Roma Tomatoes, finely diced

1 Medium Red Onion, finely diced

1 Fresh Jalapeno, finely minced (seeds removed for less heat)

2 cloves Garlic, finely minced

½ cup Fresh Cilantro, finely chopped

2 Juice of Limes (about 4 Tbs or 2 fluid ounces)

1 tsp Sea Salt (or to taste)

½ tsp Freshly Ground Black Pepper

Optional Flavor Boosters

¼ tsp Smoked Paprika (to enhance charred flavor)

1 tsp Honey or Agave (for extra sweetness if needed)

Directions

Char the Corn:

Heat a large skillet or grill pan over medium-high heat.
Toss corn with olive oil and a pinch of salt.
Cook for 6–8 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool.

Prepare Salsa Base:

In a large mixing bowl, combine tomatoes, red onion, jalapeño, garlic, and cilantro.

Add Charred Corn:

Stir in cooled charred corn kernels.

Season & Dress:

Add lime juice, sea salt, black pepper, and smoked paprika (if using).
Taste and adjust seasoning. If tomatoes are overly acidic, stir in honey/agave.

Chill & Serve:

For best flavor, cover and refrigerate for 20–30 minutes before serving to allow flavors to meld.

Notes

Add-Ins: Diced avocado, Diced Mango, Roasted poblano (seeded & chopped), or Black beans for extra protein.
Swap: Use white onion instead of red for a sharper bite.
Meal Prep: Best enjoyed within 2 days; store in airtight container in fridge.
Air Fryer Charred Corn: Toss corn with oil and salt, air fry at 400°F (200°C) for 8–10 min, shaking halfway.
Instant Pot Corn: Pressure cook fresh corn on high for 2 min, then char under broiler or on a hot skillet.

Serving Suggestions

Spoon over tacos, burrito bowls, grilled chicken, or fish.
Serve as a dip with tortilla chips at parties.
Use as a topping for scrambled eggs or breakfast nachos.

Ultimate Charred Corn & Pico Salsa

Ingredients Directions

Serving Suggestions

Ingredients

Rachelle Johnson

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