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Charred Sweet Corn Salsa (15 Minutes)

DF Dairy-Free GF Gluten-Free V Vegetarian
Posted by Jess Larson on August 27th, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
This Charred Sweet Corn Salsa is summer in a bowl: a little sweet, a little spicy, and totally irresistible! Made with peak-season corn—roasted until deeply golden for bold, smoky flavor—jalapeño, garlic, lime, and a sprinkle of Tajín, it’s fresh, zippy, and wildly versatile. Scoop it with chips, spoon over tacos, or serve with grilled meats, seafood, or BBQ pork.

Naturally Vegan and Gluten-Free.

Jump to Recipe
An overhead shot of sweet corn salsa with two tortilla chips in a light green bowl atop a matching plate full of chips. Extra chips, a margarita and a green and white striped cloth napkin sit alongside the plate.
Photography by Gayle McLeod
Prep: 15 min
Cook: 0 min
Serves: 6

This Smoky Sweet Corn Salsa Screams Summer

When peak-season sweet corn hits the farmers market, I have this easy salsa on repeat. It’s quick and simple, but every bite packs so much smoky-sweet flavor—exactly the kind of recipe that makes summer dinners feel special with almost no effort.

My secret is charred corn. Instead of slicing the raw kernels straight off the cob, I give them a quick roast on the stovetop or grill. That little bit of char adds deep, caramelized flavor and brings out the corn’s natural sweetness. You’ll taste the difference right away!

From there, just toss with jalapeño, onion, garlic, cilantro, lime, and a sprinkle of Tajín, and you’ve got a punchy, fresh salsa that works with just about everything. Serve it with chips, pile it onto tacos, spoon it over grilled meat or seafood, or toss it into a burrito bowl.

Trust me…you’ll be making this one on repeat all corn season long. 🌽😋

this Recipe for Later!
The best of summer, all in one bowl!
This salsa comes together with just 7 ingredients: fresh sweet corn, jalapeño, red onion, garlic, lime, cilantro, and chili lime seasoning.

How to Make Charred Corn Salsa (Step-by-Step)

For the the best smoky flavor, I char whole ears of sweet corn right over the flame on my gas stove. It only takes a few minutes, and the payoff in flavor is totally worth it.

Two ears of corn with char marks roasting directly over the flame on a gas stove burner.
Roast the corn directly over a medium-high flame for about 2 minutes per side or until the kernels are charred to your liking. If you don’t have a gas stove, a grill pan or outdoor grill work well too.
An overhead shot of charred ears of sweet corn, partially cut from the husk, with a chef's knife on a wooden cutting board. The cutting board sits on a white marbled surface.
Once cool enough to handle, slice the kernels off the cob with a sharp knife. Laying the cob flat on a cutting board (instead of standing it up) makes it easy and keeps those juicy slabs of corn intact.
An overhead shot of sweet corn, red onion, jalapeno, cilantro, garlic, salt, garlic powder, and chili lime seasoning in a glass bowl atop a white marbled surface. The bowl is surrounded by cilantro leaves, lime halves and lime juice, and a small dish of chopped red onions.
Mix the charred corn kernels with red onion, jalapeño, garlic, cilantro, lime juice, a sprinkle of Tajín, garlic powder, and a good pinch of salt.
An overhead shot of charred sweet corn salsa in a glass bowl atop a white marbled surface. The bowl is surrounded by cilantro leaves, lime halves and lime juice, and a small dish of chopped red onions.
Then, taste and adjust. Add more lime to brighten things up, salt to sharpen the flavors, or Tajín if you want more chili-lime punch.

👩🏻‍🍳🧅 Think raw onion and garlic are too strong? ⇢ No worries! Soak them in lime juice for 5-10 minutes before mixing. It mellows their bite and helps them blend beautifully into the salsa.

Jess’ Homemade Salsa Essentials

A close-up overhead shot of charred corn salsa garnished with cilantro in a green bowl.
Enjoy right away with chips, or spoon over grilled fish, pork, or chicken for a smoky-sweet finish.

Serving Suggestions 

I keep this charred corn salsa recipe in my back pocket all summer long…it’s one of those things that just fits with everything. Toss it together for casual dinners, weekend cookouts, or any time you’ve got fresh corn to use up.

It steals the show on taco night, but it also plays especially well with grilled meats and anything BBQ—and it’s a sneaky-good pairing for seafood. If you haven’t tried it with grilled salmon or seared scallops yet…highly recommend.

An overhead shot of a woman's hand dipping a tortilla chip into a light green bowl of sweet corn salsa. The bowl sits on a matching plate full of tortilla chips on a white marbled surface. Extra tortilla chips, a green and white striped cloth napkin, and a margarita sit alongside the plate.
Fresh and full of summer flavor…this recipe’s a keeper!

I can’t wait for you to try this Charred Sweet Corn Salsa! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A close-up overhead shot of charred corn salsa garnished with cilantro in a green bowl.

15-Minute Charred Sweet Corn Salsa for Chips & Tacos

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6
  • Category: Sauces and Condiments, Appetizer Recipes, Snack Recipes
  • Method: No-Cook
  • Cuisine: American, Mexican-Inspired
  • Diet: Vegan
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Description

This Charred Sweet Corn Salsa is summer in a bowl: a little sweet, a little spicy, and totally irresistible!

Made with peak-season corn—roasted until deeply golden for bold, smoky flavor—jalapeño, garlic, lime, and a sprinkle of Tajín, it’s fresh, zippy, and wildly versatile. Scoop it with chips, spoon over tacos, or serve with grilled meats, seafood, or BBQ pork.

You’ll be making it on repeat all corn season long!

Ingredients

Scale
  • 3 ears sweet corn, husked
  • ¼ medium red onion, finely diced (approx. ½ cup)
  • 2 jalapeño peppers, de-seeded as desired and finely diced (approx. ½ cup)
  • 2 cloves garlic, finely chopped or grated
  • 2 large, juicy limes, juiced (4–5 tablespoons)
  • ¼ cup finely chopped cilantro
  • heaping ½ teaspoon kosher salt
  • heaping ½ teaspoon chile lime seasoning such as Tajíin
  • heaping ½ teaspoon garlic powder

Instructions

  1. Char the sweet corn: Place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)An overhead shot of charred ears of sweet corn, partially cut from the husk, with a chef's knife on a wooden cutting board. The cutting board sits on a white marbled surface.
  2. Mix the corn salsa: Add all listed ingredients to a large bowl (corn kernels – garlic powder). Gently stir to combine well. Taste and adjust seasoning as desired—depending on the size of your ears of corn, you may need a little extra salt or lime juice.An overhead shot of sweet corn, red onion, jalapeno, cilantro, garlic, salt, garlic powder, and chili lime seasoning in a glass bowl atop a white marbled surface. The bowl is surrounded by chopped jalapeno on a wooden cutting board, lime halves and lime juice, and small dishes of chopped red onions, salt, garlic powder and tajin.
  3. Serve: Transfer the corn salsa to a serving dish. Garnish with additional cilantro and serve immediately with tortilla chips. This salsa is also a wonderful add-on for your favorite tacos, burrito bowls, grilled meats, pulled pork, and more. Enjoy!An overhead shot of charred sweet corn salsa in a light green bowl on a green plate with tortilla chips. The plate sits on a white marbled surface alongside extra tortilla chips, chopped jalapeno on a wooden board, and dishes of tajin and lime wedges.

Equipment

Notes

  • Storage: This charred corn salsa is best enjoyed the day it’s mixed up, though leftovers will keep for 2-3 days. Store in an airtight container in the refrigerator and enjoy chilled.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

An overhead shot of charred sweet corn salsa in a light green bowl. The bowl sits on a matching plate full of tortilla chips on a white marbled surface.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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