Grilled Corn Salsa

There is an abundant of variations possible for this dish. Feel free to experiment as inspiration catches you.


  • 4 ears of corn
  • 2 Red Bell Peppers
  • 2 Pablano/Pasilla Peppers (Dark Green)
  • 2 Jalapeños/4 Serrano Chilis
  • 1 Red Onion
  • 1 bunch Cilantro
  • 4-5 cloves Garlic
  • 2 Limes
  • 2-3 tsp. Red Chili Powder
  • 2-3 tsp. Cumin
  • 2-3 tsp. Oregano (fresh or dried)
  • 2-3 tsp. Salt & Pepper (always Salt & Pepper to taste)


  • Soak corn in water (5 minutes).

    While the corn is soaking, wash and prepare your other ingredients. Fine dice the Chilis, Garlic, and Red Onions. Chop the Cilantro, rough or fine as your preference dictates. Turn on Grill allowing it to come to temperature and cleaning it. Turn the burners down to a medium setting. Place the Corn (with the husks still intact), the Pablano and Red Peppers on the Grill (you can also grill the chilis/Jalapeños for a more charred taste). Cook the Corn and Peppers until blackened/charred on each side, turning appropriately. Once cooked to the desired char, remove from the heat to cool.

    Place the Peppers in a plastic bag to sweat as they cool. After a few minutes, the Peppers can be cleaned under running cold water or placed in a bowl of cold water to remove the charred skin. Open the Peppers and clean out the pith (white material), seeds, and stems. Once the corn is cool enough to handle, shuck the burnt corn husks and remove the female pollinating strands and male tassels ( Next, fine dice the Peppers and remove the corn from the cob, using a sharp knife.

    Lastly, all the ingredients can be combined within a large mixing bowl, including the spices, salt, pepper, and fresh lime juice.