In this recipe I combine two of my most cherished late summer produce items to make a simple and delicious charred corn salsa. The two stars are sweetcorn and tomato of course – both are at their best here in Sweden this time of the year! What about where you are in the world, what’s in season there?

This is not necessarily the most traditionally Mexican corn salsa as most of the recipes I found researching this dish are made with fresh corn simply cut from the cob. Most of the recipes don’t mix in things like tomato and onion either. My take is more a mixture of a corn salsa (but with charred corn) and a pico de gallo. This is partly because I am not a huge fan of raw corn kernels and partly because I can never stop myself from putting more things into any salsa I make. The more the merrier, right!?

Pair this salsa with any Mexican or Mexican inspired meal you put together and enjoy the charred flavour along with the spicyness of jalapeno and onion as well as the fresh- and juicyness from tomato, lime and coriander. I would dare to bet that you won’t regret it!

Malin x

Charred Corn Salsa

Serves 4.


1 ear of fresh sweetcorn

0,5 tsp rapeseed oil or equivalent

1 jalapeño pepper

6-10 cherry tomatoes, depending on their size

1 small red onion

0,25 cup chopped fresh coriander

0,5 lime

Salt, to taste