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Charred Corn Salsa - Vegetarian Mexican Recipes

This Charred Corn Salsa makes a tantalising accompaniment to any Mexican meal or just get a bag of Nacho chips and tuck in! Easy recipe-just 10 minutes of prep.
Prep Time 10 mins
Total Time 10 mins
Course condiments
Cuisine Mexican
Servings 3 serving


  • 1 cup corn Frozen kernels
  • 2 Tomato medium
  • 1 Onion small
  • 2 - 3 Green chillies
  • 1/4 cup Coriander leaves
  • 4 - 5 Jalapeno slices
  • 1 Lemon
  • 1/2 tsp Salt


  • First cook the frozen corn kernels either by boiling in a saucepan with 1/2 cup water or in a glass bowl, with enough water to cover the kernels for 3 minutes. Remove, drain, wipe well and keep aside.
  • Heat a heavy bottomed saucepan. Add the partly cooked corn kernels and allow to char slightly in places. If you add oil at this stage, they might not char.
  • Deseed and finely chop the tomato. Finely chop the onion, green chillies, coriander leaves and jalapexf1o slices.
  • Put everything in a bowl. Add salt, lemon juice and mix well.
  • Refrigerate until ready to serve.


The textures of the corn, tomatoes, onions along with crisp chips are a total party in the mouth. Aromas of coriander and the acidity from lemons, heat from chillies and jalapeños just make it da bomb. You must try this out pronto!
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