Ultimate Charred Corn & Pico Salsa

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.

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.

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Ultimate Charred Corn & Pico Salsa

Serving Suggestions