Pan-Grilled Corn Salsa
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.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: ~3 cups
- Category: Side
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Mix: add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.
- 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.
Notes
- 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
Find it online: https://frommybowl.com/pan-grilled-corn-salsa/
