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overhead of grilled corn salsa in wooden bowl on red plate with side of corn chips

Grilled Corn Salsa

Salsa is not just tomato based! Try this one with grilled corn - and a way to turn it into a side salad as well as a challenge recipe, where you can add and try your digestion with black beans.

Low FODMAP Serving Size Info: Makes about 3 cups (about 342 g); serving size 1/3 cup (38 g)

Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 9 servings
Calories: 61 kcal
Author: Dédé Wilson


  • 3 medium corn cobs, shucked and cleaned of any silk
  • 1 poblano pepper or 1 small green bell pepper, stem discarded, halved and seeds removed
  • 2 tablespoons Garlic-Infused Oil made with vegetable oil, or purchased equivalent, divided
  • 1/2 dry pint cherry or grape tomatoes, halved crosswise
  • 1/4 cup (8 g) plus 1 tablespoon chopped cilantro
  • 1/4 cup (16 g) chopped scallions, green parts only
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt
  • Freshly ground black pepper


  1. Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron pan over high heat.

  2. Brush the cobs and the pepper halves with 1 tablespoon of the oil, coating sides. Cook over high heat for about 5 minutes or until many of the kernels and most of the pepper is blackened and blistered, rotating the cobs and peppers often during the cooking time.
  3. Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 1 1/2 cups of corn kernels (173 g) to use, reserving any extra for another use. Dice the peppers

  4. Place 1 1/2 cups of corn kernels (173 g) in a mixing bowl and stir in the peppers, tomatoes, cilantro, scallions, lime juice and remaining 1 tablespoon of oil. Taste and season with salt and pepper. Salad is best served the day it is made. You may refrigerate it in an airtight container for up to 1 day. Bring to room temperature before serving.



  • To turn this into a hearty salad as seen below, add 2 ounces (55 g) of feta cheese and three radishes, sliced, to the main salsa (without the beans) as described above. Perfect alongside grilled meats and poultry or even fish.
Nutrition Facts
Grilled Corn Salsa
Amount Per Serving
Calories 61 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.