The Ultimate Grilled Corn Salsa Recipe: Smoky, Sweet & The Taste of Summer!

Hello, WiseRecipes readers and fellow fans of all things fresh, vibrant, and grilled to perfection! Are you ready to create a salsa that will absolutely steal the show at your next BBQ or summer gathering? Then you absolutely must try my Ultimate Grilled Corn Salsa recipe! This isn’t just a simple mix of chopped veggies; it’s a celebration of deep, smoky flavors developed right on the grill.

Imagine sweet summer corn, lightly charred to bring out its sweetness, combined with smoky, tender grilled tomatoes, crisp red onion, and fresh, aromatic basil, all tossed in a zesty red wine vinaigrette. This easy grilled corn and tomato salsa recipe is a game-changer. The extra step of grilling the corn and tomatoes transforms this from a simple side dish into a truly memorable flavor experience. It’s the best homemade smoky corn salsa with basil and red onion you’ll ever make.

My journey to perfecting this Grilled Corn Salsa recipe was all about capturing that incredible flavor you can only get from grilling. We’ll explore how to make grilled corn salsa for tacos or chips that has a perfect balance of sweet, smoky, and tangy. This is your go-to for a quick summer appetizer recipe grilled vegetable salsa.

So, if you’re ready to create a flavorful fresh salsa with grilled corn and red wine vinaigrette that everyone will be scooping up, let’s fire up those grills for this amazing Grilled Corn Salsa recipe!

Why This Grilled Corn Salsa is the Star of Any BBQ

If “smoky, sweet & tangy” isn’t enough, here’s why this Grilled Corn Salsa recipe is a must-make:

• Incredible Depth of Flavor: Grilling the corn and tomatoes adds a wonderful smoky char and concentrates their natural sweetness, making this Grilled Corn Salsa recipe truly special.
• Vibrant & Fresh: Packed with fresh summer produce, it’s a beautiful and delicious way to celebrate the season.
• Versatile Crowd-Pleaser: Perfect as a dip with tortilla chips, a topping for tacos or grilled chicken, or a standalone side salad.
• Surprisingly Achievable: While it has an “Intermediate” label due to grilling veggies, the steps are straightforward and well worth the effort. An easy grilled corn and tomato salsa recipe at its core.
• Healthy & Wholesome: A fantastic way to load up on fresh vegetables.
• Perfect for Parties: This recipe makes a generous amount (about 5 cups), ideal for gatherings, and the flavor only gets better as it sits for a bit. A top quick summer appetizer recipe grilled vegetable salsa.
• Better Than Store-Bought: The freshness and smoky flavor from the grill simply can’t be matched by any jarred salsa.

Gather Your Summer Bounty: Ingredients You’ll Need

Let’s get our fresh and flavorful components ready for this show-stopping Grilled Corn Salsa recipe, based on the provided ingredient list.

Key Ingredients (Yield: about 5 cups, Serves 4 to 6):

For the Grilled Veggies:

• Large Ears of Corn: 10, husked. This seems like a lot, but grilling reduces volume and it’s so good, you’ll want extra! You can scale down if needed.
• Vine-Ripened Tomatoes (like Roma): 8 (about 1 pound total).
• Extra-Virgin Olive Oil: ⅓ cup, plus about 2 tablespoons for brushing vegetables.
• Kosher Salt and Freshly Ground Pepper: To taste.
• Sugar: ½ tablespoon.
• Dried Thyme: ½ teaspoon.
• Garlic Clove: 1, minced (for tomatoes).

For the Salsa Assembly & Vinaigrette:

• Red Onion: 1 cup diced (about 1 medium), in ¼-inch dice.
• Red Wine Vinegar: 4 tablespoons (or more, to taste).
• Fresh Basil Leaves: ½ cup, julienned (thinly sliced).
• Fresh Herbs (like parsley, chives, oregano, for extra flavor): ¼ cup, chopped (optional).
• Lemon Vinaigrette Components (for a slightly different style, as per recipe brief):
  • Lemon Juice: 3 tablespoons.
  • Champagne Vinegar: 2 tablespoons.
  • Honey: 1 ½ tablespoons.
  • Garlic Cloves (for dressing): 2, finely minced or pressed.
  • Salt & Pepper: For dressing.
  • Extra Virgin Olive Oil: ½ cup (for dressing).
  • Note: The original recipe seems to incorporate the vinaigrette elements directly. I will follow that method primarily, but note the pre-made vinaigrette as an option.

Grilling to Perfection: Your Step-by-Step Salsa Guide

Let’s create this vibrant and flavorful Grilled Corn Salsa recipe!

Step 1: Grill the Corn and Tomatoes

1. Preheat Grill: Preheat your outdoor grill to medium-high heat.
2. Prep & Grill Corn: Brush the 10 ears of corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. The kernels should be tender with some nice char marks. Let cool on a platter. Once cool enough to handle, carefully cut the kernels off the cobs. Discard the cobs. This is the first key step for your Grilled Corn Salsa recipe.
3. Prep & Grill Tomatoes: Core the 8 tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. This is important so they don’t fall through. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes.
4. Peel & Prep Tomatoes: Set aside until cool enough to handle, then peel the skins off (the X should help them peel easily). Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

Step 2: Prepare Onion & Assemble the Salsa

1. Marinate Onion: Put the 1 cup of diced onions in a non-reactive medium bowl and toss with 2 tablespoons of the red wine vinegar. Let marinate until the color changes, about 10 minutes. This quick-pickling step mellows the sharpness of the onion.
2. Combine Ingredients: To a large serving bowl, add the grilled corn kernels. Add the chopped tomatoes, reserved tomato juice, the marinated onions (with their vinegar), ½ cup julienned basil, and ⅓ cup olive oil to the corn.
   • Note: The original recipe seems to create the dressing “in the bowl.” If making the separate Lemon Vinaigrette from the notes, you would add that here instead of the olive oil and vinegar separately.
3. Toss & Season: Toss well to combine all the fresh ingredients. Taste for seasoning and adjust with salt, pepper, and the remaining 2 tablespoons of vinegar if it needs more tang. This is how to make grilled corn salsa for tacos or chips that is perfectly balanced.

Step 3: Chill (Optional) and Serve Your Summer Creation!

1. Serve or Chill: The salsa is best eaten the same day, either warm from the grill or at room temperature. You can also chill it for at least 30 minutes for a more traditional cold salsa experience, which allows the flavors to meld even more.
2. Garnish & Serve: Before serving, give the Grilled Corn Salsa recipe a final stir. Garnish with a little extra fresh basil or parsley if desired.
3. Enjoy: Serve with tortilla chips or as a topping for tacos, grilled chicken, or fish. This best homemade smoky corn salsa with basil and red onion is incredibly versatile!

Wise Tips for the Best Grilled Corn Salsa

Make your Grilled Corn Salsa recipe truly exceptional with these hints:

• Don’t Overcook on the Grill: You want the corn and tomatoes to be tender with a nice char, not mushy or burnt. Keep an eye on them!
• Indirect Heat for Tomatoes: Grilling tomatoes over indirect heat helps them soften gently without immediately blistering and falling apart.
• Mellowing the Red Onion: Soaking the diced red onion in vinegar (as directed) or cold water is a great trick to tame its sharp bite, making the salsa more balanced.
• Fresh Herbs are Essential: Fresh basil (and optional parsley/chives) provides an irreplaceable fresh, summery flavor to this Grilled Corn Salsa recipe.
• Balance the Vinaigrette: The key to this salad is the balance of smoky/sweet from the grill, tangy from the vinegar, and rich from the olive oil. Taste and adjust to your liking.
• Use Ripe, In-Season Produce: Sweet summer corn and juicy, ripe tomatoes will make a world of difference in the final flavor.
• Save those Tomato Juices! Squeezing the tomato seeds over a sieve, as instructed, adds a wonderful, smoky tomato liquid back into the salsa, boosting the flavor.

Delicious Variations & Flavor Twists

This Grilled Corn Salsa recipe is a fantastic base for creativity:

• Add Avocado: Gently fold in 1-2 diced ripe avocados just before serving for a creamy texture.
• Include Black Beans: Rinse and drain a can of black beans and add them for extra fiber and protein, making it a heartier salsa or salad.
• Spice it Up: Add one finely minced jalapeño (seeds removed for less heat) to the onion mixture.
• Add Cheese: Crumbled cotija or feta cheese would add a lovely salty, tangy element.
• Smoky Chipotle Kick: Add a teaspoon of finely minced chipotle pepper in adobo sauce to the dressing for a smoky heat.
• Different Herbs: While basil is fantastic, using all cilantro would give it a more classic salsa vibe.
• No Grill? No Problem! You can achieve a similar effect by charring the corn and tomatoes under your oven broiler or in a very hot cast-iron skillet.

Storing Your Vibrant Salsa

Enjoying leftovers of your Grilled Corn Salsa recipe:

• Storage: As the recipe notes, “This stores great in the fridge for a few days!” and “leftovers can be refrigerated in an airtight container for up to 3 days.”
• Note on Texture: The flavors will continue to meld beautifully. If you’ve added avocado, it may brown slightly, but it will still be delicious.
• Serving Leftovers: It’s fantastic cold straight from the fridge! Give it a good stir to redistribute the dressing before serving.

Frequently Asked Questions (FAQ) – Grilled Corn Salsa Recipe

Your common questions about this fresh and smoky salsa:

1. Do I have to peel the tomatoes for this Grilled Corn Salsa recipe?
   Peeling the tomatoes after grilling them (which the “X” and gentle cooking helps with) results in a smoother, more pleasant texture without any tough tomato skins. It’s recommended for a more refined salsa.
2. Can I use canned or frozen corn instead of fresh?
   While fresh corn on the cob is ideal for grilling and the best flavor, you can use thawed frozen corn or drained canned corn in a pinch. You can still char it by cooking it in a very hot, dry skillet for a few minutes until you get some browned spots.
3. What’s the best way to cut kernels off the cob without making a mess?
   A great trick is to stand the cooked and cooled corn cob upright in the center of a large, wide bowl. Use a sharp knife to slice downwards, and the bowl will catch all the flying kernels.
4. Is this salsa spicy?
   As written, this Grilled Corn Salsa recipe is not spicy. The flavor comes from the smoky grilled vegetables, sweet corn, and tangy vinaigrette. To add heat, you can include red pepper flakes or minced jalapeño.
5. What are some other ways to serve this Grilled Corn Salsa?
   Besides with chips or on tacos, it’s a fantastic topping for grilled fish, chicken, or pork chops. You can also mix it with quinoa for a heartier grain salad or serve it as a bed for a seared steak.

This Grilled Corn Salsa recipe is a true celebration of summer, transforming simple ingredients into a flavorful fresh salsa with grilled corn and red wine vinaigrette that is bursting with smoky, sweet, and tangy notes. It’s an easy grilled corn and tomato salsa recipe that’s perfect as a quick summer appetizer recipe grilled vegetable salsa or a standout side dish. Learning how to make grilled corn salsa for tacos or chips like this will make you the star of every BBQ!

I am so excited for you to try this recipe and experience the incredible depth of flavor that grilling brings to a simple salsa! If you make this Grilled Corn Salsa, please come back and share your delicious success in the comments below! Did you serve it with chips or top a main course? Happy grilling!