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Copper spoon stirring grilled corn, tomatoes, and cilantro together in a glass bowl.

Dijon Corn Salsa

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Makes 2.5 cups 1x
  • Category: Side Dish
  • Cuisine: American

Description

An easy grilled corn salsa with a quick dijon sauce, fresh tomatoes, and cilantro.


Ingredients

Scale

FOR THE SAUCE:

  • 2 teaspoons dijon mustard
  • 1 teaspoon lime juice
  • 2 teaspoons extra virgin olive oil
  • salt and pepper to taste

FOR THE SALSA:

  • 3 large ears sweet corn (see recipe notes)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh chopped cilantro

Instructions

FOR THE SAUCE:

  1. In a small bowl, whisk together dijon mustard, lime juice, olive oil, salt, and pepper. Set aside.

FOR THE SALSA:

  1. Husk corn and grill until it kernels are lightly charred. Let cool and cut kernels from cob. Set aside.
  2. Add corn kernels, tomatoes, and cilantro to a large bowl.
  3. Add the dijon sauce to corn mixture and toss gently to combine. Give it a taste and add salt if necessary.
  4. Serve immediately or store in an airtight container in the fridge until ready to serve.

Notes

Substitutions: Use 2 cups of roasted, previously frozen, or canned corn kernels in place of the grilled corn if you like. Dice a large heirloom or beefsteak tomato to use in place of cherry tomatoes. You can also use basil in place of cilantro. Use lemon juice or apple cider vinegar in the sauce if you don't have lime juice. Double the sauce and add extra veggies if you like! This salsa is great with extra tomatoes, peas, diced peppers, black beans, chick peas, you name it!

What goes with this corn salsa? Serve with tortilla chips, Margarita Chicken Quesadillas, as a topping for Chicken Sandwiches, in tacos, or on top of salmon!

How to cut corn off the cob: To cut corn kernels from the cob, hold corn vertically and carefully slide a sharp knife down each side of the corn cob to remove the kernels.

To make this corn salsa in advance: The salsa will soak up more sauce the longer it sits - if you plan on making the salsa very far in advance, I recommend making a bit of extra sauce and tossing the salsa with some extra dijon sauce just before serving to keep things fresh. Tomatoes are best when they haven't been refrigerated, so if you're making the salsa in advance and have time, wait to cut and add the tomatoes until you're ready to serve. This will preserve the texture of the tomatoes.

Strict vegans and vegetarians  (or those cooking for them) can check the ingredients of their preferred brand of dijon mustard to verify it adheres to their dietary restrictions.

Equipment: We love these mixing bowls with covers when we're prepping for a potluck - they look great on the table and you don't have to transfer food between a storage container and a serving dish!

Keywords: summer, grilled, vegetarian