This smoky Charred Corn Salsa is super easy to make and absolutely delicious with chips, on top of tacos, or even served as a corn side dish or charred corn salad! If you're in the mood for something new, give this easy corn salsa a try!
Combine the minced red onion and lime juice in a bowl. You can use a small bowl/cup, or do this right in the bowl where you will mix your salsa. Let the onion marinate for a few minutes while you prepare the rest of the salsa.
Heat ½ tablespoon olive oil in a medium skillet, and add the drained corn (optional: add the minced jalapeño to the pan, see notes). Cook over medium-high heat for 3-5 minutes, or until the corn starts to char, stirring frequently. The corn will release liquid first, but keep cooking until the liquid evaporates and the corn starts to char.
In a medium / large bowl, combine all the ingredients for the salsa, including the marinated red onion and the charred corn, and mix. Serve warm, or allow to chill and enjoy within 2 days.
Notes
If using frozen corn, use about 1¾ - 2 cups frozen corn, and allow it to thaw completely before starting this salsa.
The first step of marinating the onion is optional, but it helps the onion lose its sharp raw flavor and get a nice subtle onion flavor throughout the salsa.
To reduce the spice from the jalapeño, add it to the skillet with the corn and let it cook with the corn for a few minutes. Otherwise, raw jalapeño definitely has a bite to it! So proceed according to your preferences.