Edit ModuleShow Tags

Summertime Charred Corn Salsa

Grilled corn salsa

Article author photo. Maria Tadic This featured post is by Maria Tadic, RD. You can follow this blogger on Twitter @mewinebrenner.

I always get so excited when summer rolls around. Each year I eagerly await all the produce goodies to be found: juicy peaches, beautiful berries, bright red tomatoes and — my all time favorite — sweet corn!  The second I see bushels of corn I’m immediately transported into "summer barbecue mode," and I start dreaming of ears and ears of corn – sweet, crisp and so delicious with just a touch of butter. It’s one of my all time favorite summer side dishes.

Usually I’m content with just the regular ol' steamed corn on the cob. Not too much else is needed to make it shine. But last year, I was lucky enough to try grilled corn. Oh my…that regular ol' cob just got bumped up a few notches! When you grill sweet corn (and it only takes a few minutes), the sugars begin to caramelize and the kernels char ever so slightly. The result is a sweet, smoky and flavor-packed veggie. It’s absolutely amazing.

After that initial grilled corn experience, there were a brief few months of grilled corn every night. I can’t even begin to tell you how many ears of grilled corn we ate. Way too many to count. However, this summer I thought it’d be a nice idea to try something new with my grilled corn obsession. After all, there are only so many ears of corn one can eat.

A thousand different recipe ideas came to mind, but my favorite ended up being a rather simple dish, but one packed with smoky grilled corn flavor: Charred Corn Salsa. Tossed with a little lime juice, jalapenos and cilantro, this salsa is a perfect summer snack or appetizer. It’s a cinch to make and is perfect for chips, atop grilled fish or chicken, or added to salads. Any way you serve it, I promise you’re in for a treat.

Grilled corn salsa with chips

Charred Sweet Corn Salsa

Recipe by Maria Tadic, RD


1 ear corn, grilled (see below for instructions)
1/2 cup diced red pepper
1 small garlic clove, minced
1/4 jalapeño, minced. More if you like a spicier salsa
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. lime zest
1 to 2 Tbsp. lime juice, depending on preference
2 Tbsp. vegetable oil
1 tsp. honey


  1. Preheat grill or oven grill pan to high heat.
  2. Place cleaned ear of corn on the grill or grill pan. Sear outside of corn until most of the kernels are browned and charred. Be careful not to burn and completely blacken the kernels.
  3. Once cooled, carefully removed corn kernels from the cob. Place in a medium bowl.
  4. Add in all of the remaining ingredients, stirring to combine.
  5. Allow salsa to sit for about 10 to 15 minutes. Taste and adjust seasonings. Serve at room temperature. Finished salsa can be kept in the refrigerator for up to one week.

Maria Tadic, RD, is a bariatric dietitian in Virginia. Read her blog, BeanAFoodie.com, and connect with her on Twitter, Facebook and LinkedIn.

Edit Module

More Stone Soup

5 Reasons You Should Be Eating Frozen Foods

5 Reasons You Should Be Eating Frozen Foods

As much as we’d all love to serve our families from-scratch meals seven days a week, life happens and that isn’t always possible. So what can you do? By utilizing frozen foods, you can make quick, convenient and easy dinners at home.
Love Avocado? Thank Los Aztecas

Love Avocado? Thank Los Aztecas

If you have ever had fresh-made guacamole or chicken tostadas with avocado, you will agree with me: The avocado is unique! This fruit's origin in central Mexico goes back thousands of years, when los Aztecas thought it had aphrodisiac properties.
What if it's Not Just Picky Eating? Selective Eating Disorder in Children

What if it's Not Just Picky Eating? Selective Eating Disorder in Children

SED is a condition present since earliest childhood where a child, whose linear growth is normal, eats only a very narrow range of foods and refuses all others.
Increasing Enjoyment of Modified Texture Diets

Increasing Enjoyment of Modified Texture Diets

Modified texture diets don’t have to be boring! Health care practitioners and foodservice companies are putting more effort into improving the pureed experience with molds, creative recipes and a focus on flavor.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop