Grilled Corn Salsa with Avocado, Tomatoes, and Basil Recipe
This vibrant Corn Salsa combines char-grilled corn with fresh avocado, tomatoes, and a zesty lime dressing for a flavorful and colorful appetizer or side dish. Perfectly balanced with a hint of spice from crushed red pepper flakes, it’s an easy and refreshing dish to enjoy at summer gatherings or as a snack with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Grilled Corn
- 5 ears of yellow corn, husked
- 2 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
Salsa Mix
- 1/2 red onion, finely chopped
- 1 ripe avocado, coarsely chopped
- 1 cup quartered grape tomatoes
- 2 Tbsp. thinly sliced fresh basil
Dressing
- 1/3 cup fresh lime juice
- 1 garlic clove, minced
- 1 cup crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat, allowing it to heat for about 5 minutes. Alternatively, heat a grill pan over medium-high heat to replicate the grilling process indoors.
- Season and Grill the Corn: Brush the husked corn ears with 2 tablespoons of extra-virgin olive oil and season with kosher salt. Place the corn on the grill, turning occasionally to ensure even charring and cooking. Grill until the kernels begin to char, approximately 8 minutes total. Remove and let cool slightly.
- Slice Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cobs. Transfer the kernels to a large mixing bowl.
- Combine Fresh Ingredients: Add finely chopped red onion, coarsely chopped ripe avocado, quartered grape tomatoes, and thinly sliced fresh basil to the bowl with the grilled corn. Gently mix to combine evenly.
- Make the Dressing: In a medium bowl, whisk together fresh lime juice, minced garlic, crushed red pepper flakes, the remaining 1/4 cup of extra-virgin olive oil, and a pinch of kosher salt until smooth and emulsified.
- Toss the Salsa: Pour the dressing over the corn mixture and stir gently to coat all the ingredients thoroughly.
- Serve: Serve the corn salsa chilled or at room temperature alongside tortilla chips for dipping, or use as a flavorful topping for grilled meats or tacos.
Notes
- For milder heat, reduce the quantity of crushed red pepper flakes.
- Use fresh, ripe ingredients for the best flavor, especially the avocado and tomatoes.
- This salsa can be prepared a few hours ahead; refrigerate and stir before serving.
- Leftover salsa keeps well refrigerated for up to 2 days but is best fresh due to avocado oxidation.
- Grilling the corn adds a smoky flavor; if unavailable, roasted or boiled corn can be used as a substitute.