Pan-Grilled Corn Salsa

hand dunking tortilla chip into bowl of pan grilled corn salsa

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5 from 1 review

Skip the grill and oven and make this Pan-Grilled Salsa instead! It’s packed with sweet corn and summer flavor, but only takes 15 minutes to make.


  • 2 medium-to-large ears of sweet corn, kernels removed
  • 1/2 red bell pepper, finely diced
  • 1/4 teaspoon ground cumin
  • 2 jalapeños, finely diced (remove seeds for less heat)
  • 1/4 small red onion, finely diced
  • 1/4 cup cilantro, finely chopped
  • Juice of 1/2 lime
  • 1/2 teaspoon coarse salt


  1. Sear the Corn: Bring a large, nonstick sauté pan to medium-high heat. Once warm, add the corn kernels and bell pepper. Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn. Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape. Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin.
  2. Mix: add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.
  3. Serve warm, or place in the fridge and allow the corn to chill completely before serving. Serve as desired; leftovers will keep in the fridge for up to 5 days.


  • I do not recommend using frozen corn in this recipe
  • If you want your salsa to be even crunchier, leave the bell pepper raw and add it in with the remaining raw ingredients