Charred Corn Salsa
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Built by the community using Charred corn salsa
Smoky, sweet, and punchy — this charred corn salsa is packed with flavour from blistered kernels, sharp red onion, garlic, and a hit of acidity. Perfect as a dip, a taco topping, or spooned over grilled fish or chicken.
Cooking Ability Level
Prep
10 mins
Cook
10 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
130
Ingredients
- 3 ears of corn (or 400g/14oz frozen sweetcorn kernels, thawed and dried)
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice (or lime juice if you have it)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp sugar
- Salt and black pepper to taste
- Hot sauce to taste (optional)
1. If using fresh corn, stand each cob upright and slice the kernels off with a sharp knife. If using frozen sweetcorn, make sure it's fully thawed and patted dry — moisture is the enemy of a good char.
2. Heat a large dry skillet or cast iron pan over high heat until smoking hot. Add the corn in a single layer — do this in batches if needed. Do not stir. Leave it to blister and char for 2–3 minutes, then toss and char for another 1–2 minutes. You want deep golden and blackened patches. Set aside to cool slightly.
3. While the corn cools, combine the red onion, garlic, lemon juice, cumin, smoked paprika, sugar, salt, pepper, and olive oil in a bowl. Stir well and leave to sit for 5 minutes — the acid softens the raw edge off the onion.
4. Add the charred corn to the bowl and stir everything together. Taste and adjust — more lemon for brightness, more salt, or a splash of hot sauce for heat.
5. Let the salsa sit for at least 10 minutes before serving to let the flavours meld. Serve at room temperature.
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Nutrition per Serving
130
Calories
3g
Protein
20g
Carbs
6g
Fat