Skip to main content
Epicurious
Bon Appétit

Charred-Corn Salsa

By Claire SaffitzPhotography by Gentl Hyers
Image may contain Food and Hot Dog
Gentl & Hyers

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 ears of corn, husked
2 ounces crumbled queso fresco
¼ cup finely chopped red onion
2 teaspoons olive oil
1 teaspoon finely grated lime zest
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.

    Step 2

    Toss kernels with queso fresco, onion, oil, and lime zest in a medium bowl; season with salt and pepper.

TagsSalsaCondimentCornVegetableQueso FrescoCheeseDairySummerNut FreeGrillingFourth of JulyMemorial DayLabor DayBon Appétit

See Related Recipes and Cooking Tips

Read More
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.