Grilled Corn Salsa


  • 2 Large ears Bi-Color corn
  • 1/4 Red onion, diced
  • 2 Ripe tomatoes, partially seeded and diced
  • 1 Whole serrano or jalapeño pepper, seeded and minced
  • Sea salt and ground black pepper, to taste
  • 1 Medium lime, juiced
  • 1/3 Cup fresh cilantro, chopped


  1. Grill the corn: Leave the husk on and grill until charred.

  2. Remove the husk and strings and put it back on the grill for a little longer, 2-3 minutes, rolling to heat all sides.

  3. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.

  4. Taste and adjust seasonings as needed.

  5. Best served fresh but will keep in the fridge for several days.

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