Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Spicy Corn Salsa provides fresh and vibrant flavours, lifting any meal. It’s the perfect balance of smoky sweetness from barbecued corn, creamy avocado, while giving a fiery kick from pickled jalapeños. This spicy salad is great with barbequed chicken or fish, added to your tacos or Mexican Beef Bowls, or simply served as a snack with Crispy Spiced Tortilla Chips.
This isn’t your average salsa. The smoky charred corn adds depth, while lime juice and coriander bring a burst of freshness. The sweet corn and creamy avocado balance the heat from the jalapeno, and the red onion gives the salsa the right amount of crunch.
Alternative salsas: Corn Salsa with Creamy Lime Dressing and Mango Avocado Salsa.
How to Make Spicy Corn Salsa
- Barbecue the Corn
Fire up the grill and barbecue the corn cobs until they’re beautifully charred – this step adds a smoky flavour that elevates the spicy salsa. Once cool, slice the kernels off the cob and place them in a bowl. - Prep the Veggies
Finely dice the red onion and avocado, then add them to the bowl of corn. - Add the Heat
Chop the pickled jalapeños and stir them into the mix. Feel free to add more or less depending on your spice tolerance or you can also swap for fresh jalapeños. - Brighten with Lime
Squeeze fresh lime juice over the spicy corn salsa for a zesty kick, and toss everything together. - Season to Perfection
Sprinkle in freshly ground pepper and chopped coriander. Mix well, taste, and adjust the seasoning if needed.
Spicy Corn Salsa is not only incredibly versatile but also full of bold flavours that scream summer. Serve it with your next barbecue, try my Crispy Chicken Tacos, take to a picnic as a side to share, or include in a Mexican feast – this salad will brighten any occasion!
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Spicy Corn Salsa
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 4 corn cobs - husks removed
- 1 small red onion - finely chopped
- ½ cup coriander - roughly chopped
- 1 small avocado - finely diced
- 2 tbsp jalapeños - pickled, finely chopped (or 1 fresh)
- 2 tbsp lime juice
- ¼ tsp pepper
Instructions
- Lightly spray the corn cobs and barbeque until cooked and lightly charred. Set aside to cool.
- Cut the kernels off the cooled corn and place in a bowl along with the onion, coriander, avocado and jalapeños. Stir in the lime juice and pepper and serve. Serve the salsa with Mexican Beef Bowls!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
