Corn Salsa

5 from 11 votes

Corn Salsa is made with fresh corn, jalapenos, cilantro, and a sweet and spicy dressing.

Prep Time5

Cook Time15

Refrigerate2

Total Time2 20

Course: Side Dish

Cuisine: American, Mexican, Tex Mex

Servings:

Calories: 44kcal

Preheat grill to medium-high. Grill corn cobs for 10-15 minutes until beginning to char, turning the corn frequently. Remove corn from grill and allow to cool until cool enough to be handled.

Place husked corn cobs in an air fryer and cook at 380 degrees, turning halfway, for 12-15 minutes.

Place defrosted corn kernels onto a lightly greased sheet pan and roast in a 400-degree F oven for 20 minutes, or until golden brown.

If using fresh corn cobs, slice the kernels off the cobs. A great way to do this is to place corn cobs in the center of a bundt pan and cut off the kernels with a sharp knife--the kernels will fall directly into the bowl.
In a large mixing bowl, combine honey, hot sauce, lime juice, lime zest, salt, and garlic together.
Add the corn to the dressing, along with the minced jalapeno, diced bell pepper, and cilantro. Stir to incorporate.
Cover and refrigerate for 2 hours for flavors to develop.
Right before serving, add the crumbled cheese and toss again before serving.

Dietary Modifications: To make this dairy-free, omit the cheese. To make this vegan, use agave in place of honey and omit the cheese.

Heat Level: Be sure to remove the seeds and ribs of the jalapeno to control the level of spice, or omit altogether for sensitive palates.

Storage: can be stored for up to 4 days.