Grilled Corn & Pepper Salsa

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings


  • 2 Cobs Corn, shucked
  • 2 Poblano Pepper
  • 1 Red Pepper
  • 1 Jalapeno Pepper
  • 1/2 small Red Onion, diced evenly
  • 1 large Tomato, seeded and diced evenly (see note above)
  • 1/3 cup Cilantro, roughly chopped
  • 1 tsp Red Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • 1/2 small lime, juiced


  1. Heat a grill, or a grill pan to medium high heat.  Place the corn cobs and peppers over the heat and grill, turning occasionally until corn is bright yellow and has some dark brown/blackened kernels and peppers have charred spots.

  2. Remove from heat and allow to cool completely.  After they have cooled, cut the kernels off the corn and place in a large bowl.  Cut the peppers into small squares, about 1/4" dice, you want all the pieces to be roughly the same size as the corn kernels.

  3. Smash the corn kernels with the back of a fork, or a potato masher until they are partially crushed and have released some of their juice.  Add the rest of the ingredients and stir gently to combine.

  4. Refrigerate Salsa to allow flavors to meld, or serve immediately.  It's even better the second day!