This simple Traeger Spicy Corn Salsa Recipe is going to be such a hit at your next gathering! Comes together in about 30 minutes, and you can control the level of spice too. Easy ingredients, simple preparation, and just the right amount of wood-fired flavor, courtesy of your favorite pellet grill.
Traeger Spicy Corn Salsa recipe
Fresh sweet corn is a special treat, and one of my favorite starchy vegetables to incorporate into some of my favorite meals. This grilled spicy corn salsa recipe is probably my favorite though. It is easy to whip up, perfect on tacos (like my Traeger Blackened Fish Tacos), or even as a dip for tortilla chips. My spicy food-loving teenagers love the jalapeńo bits in this, and you can adjust according to your personal preferences.
Get 75+ Easy Traeger Recipes here!
Spicy Grilled Corn Salsa shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- corn on the cob
- heirloom tomato
- red onion
- garlic
- jalapeńo pepper
- lime
- avocado oil
- cilantro
- kosher salt
- black pepper
- cotija cheese
How about some Traeger Elote too?
How to make Spicy Grilled Corn Salsa
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat
You’re going for 375° here. Hot and fast!
2
Cook & Prep
Throw the corn on the grill. Put your onion, jalapeńo, lime, and garlic onto a baking sheet and place on the grill. Cook the corn for around 30 minutes and the other vegetables for 15-20 minutes.
3
Mix
Combine the juiced lime, avocado oil, cilantro, salt, and pepper in a bowl and whisk until combined. Let meld while you chop your vegetables.
4
Chop
Cut the corn off of the cob and place into a medium-sized bowl. Dice the jalapeńo and garlic and throw into the bowl along with the diced onion.
5
Drizzle & Enjoy
Add the dressing to the vegetables and mix to combine. Top with cotija cheese and serve.
Try our Grilled Corn on the Cob too!
Corn Salsa FAQ
How do you store leftovers?
Store these in an airtight container in the fridge for up to a week.
What’s the best way to reheat leftovers?
Good news, these don’t need to be reheated! This corn salsa is perfect warm OR cold.
Are there any substitutions for the jalapeńo?
Yup! You can omit it all-together if you don’t want spice in your corn salsa. You can also sub in whatever your favorite spicy pepper is.
How about a bowl of our Smoked Salsa Verde with this?
More great appetizers and dips
- Smoked Cream Cheese
- Smoked Jalapeńo Popper Cream Cheese
- BBQ Pickled Eggs
- Bacon-Wrapped Pineapple Bites
- Smoked Shotgun Shells
- Grape Jelly Meatballs
- Smoked Loaded Potato Skins
- Grill and Chill Shrimp Cocktail
- Smoked Deviled Eggs
- Panko Shrimp
- BBQ Smoked Sausage Bites
- Caprese Salad with Balsamic Reduction
- Traeger Jalapeńo Poppers
- Smoked Buffalo Chicken Dip
Traeger Spicy Corn Salsa Recipe
Our simple spicy corn salsa recipe is perfect to top a taco, chicken, or salads! It can also be served alongside some tortilla chips for a great dip too.
Ingredients
- 2 corn on the cob
- 1 medium heirloom tomato, diced
- ½ medium red onion, diced
- 2 cloves garlic
- 1 jalapeno pepper, seeded and diced
- 1 lime, halved
- 2 tablespoons avocado oil
- ½ cup of cilantro, chopped
- ½ teaspoon kosher salt
- ¼ black pepper
- 1/2 cup cotija cheese
Instructions
- Preheat your pellet grill to 375°F.
- Husk the corn on the cob and place on the grill. Put the diced red onion, jalapeńo, lime, and garlic onto a grill-safe sheet pan. Put on the grill.
- Cook the vegetables for 15-20 minutes, and the corn on the cob for 30-35 minutes.
- Slice the corn off of the cob and place it into a medium-sized bowl. Add your diced tomato and the grilled onion. Mince the garlic and add that too.
- In a separate bowl, juice the lime juice, avocado oil, chopped cilantro, kosher salt, black pepper and cayenne pepper. Mix well.
- Pour the dressing over the corn and stir until everything is evenly coated.
- Sprinkle the cotija cheese on the top.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 251mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 3g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.