This Traeger Spicy Corn Salsa is a crowd-pleasing, wood-fired twist on classic corn salsa. Ready in about 30 minutes, it balances sweet grilled corn with bright lime, fresh cilantro, and just enough heat from jalapeño. Simple ingredients, easy prep, and the subtle smoky flavor from a pellet grill make it a versatile topping or dip for gatherings, tacos, grilled proteins, or chips.
Traeger Spicy Corn Salsa Recipe
Fresh sweet corn shines in this grilled salsa. I love adding it to tacos (it pairs especially well with blackened fish), spooning it over chicken or salads, or simply serving it with tortilla chips. The jalapeño provides a pleasant kick, but you can easily adjust the heat level to suit your guests. Grilling the vegetables together with the corn gives the salsa a mellow, smoky depth that elevates each bite.
Get 75+ easy Traeger recipes for more inspiration.
Spicy Grilled Corn Salsa Shopping List
Quick shopping list — check your pantry and fridge before you head out. For exact amounts, see the ingredient list in the recipe card below.
- Corn on the cob
- Heirloom tomato
- Red onion
- Garlic
- Jalapeño (or preferred pepper)
- Lime
- Avocado oil
- Cilantro
- Kosher salt
- Black pepper
- Cotija cheese
How To Make Spicy Grilled Corn Salsa (Overview)
Below is a simple overview of the process. The full recipe card further down lists precise ingredient amounts and step-by-step instructions when you’re ready to cook.
- Preheat your pellet grill to 375°F for a hot-and-fast cook that gives the corn good color and smoke.
- Grill the corn until tender and lightly charred, and grill the onion, jalapeño, lime, and garlic on a sheet pan alongside the corn.
- Prepare the dressing by combining fresh lime juice, avocado oil, chopped cilantro, salt, and pepper.
- Chop the grilled vegetables, cut the kernels off the cob, and combine everything in a bowl.
- Toss & serve with cotija cheese sprinkled on top. Serve warm or at room temperature.
Corn Salsa FAQ
Store leftovers in an airtight container in the refrigerator for up to one week. The flavors continue to meld, but for best texture, consume within a few days.
No — this corn salsa is delicious warm or cold. Serve straight from the fridge or let it sit at room temperature for 15–20 minutes to take the chill off.
Yes. Omit the jalapeño for a milder salsa or substitute a different pepper—serrano for more heat, or poblano for a milder, smoky flavor. Adjust to taste.
More Great Appetizers and Dips
- Smoked cream cheese
- Smoked jalapeño 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 jalapeño poppers
- Smoked buffalo chicken dip
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Traeger Spicy Corn Salsa Recipe
Yield: 8 servings
Our simple spicy corn salsa is perfect for tacos, grilled chicken, or salads and doubles as a flavorful dip for tortilla chips. The grilling step adds a subtle smoky element that pairs well with a variety of summer dishes.
Prep Time: 10 minutes
Total Time: 30–35 minutes (includes grilling)
Ingredients
- 2 corn on the cob
- 1 medium heirloom tomato, diced
- ½ medium red onion, diced
- 2 cloves garlic
- 1 jalapeño pepper, seeded and diced (adjust to taste)
- 1 lime, halved
- 2 tablespoons avocado oil
- ½ cup cilantro, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup cotija cheese, crumbled
Instructions
- Preheat your pellet grill to 375°F.
- Husk the corn and place it on the grill. Place the diced red onion, jalapeño, halved lime, and garlic on a grill-safe sheet pan and put it on the grill as well.
- Cook the vegetables for 15–20 minutes, turning as needed, and cook the corn on the cob for 30–35 minutes, until tender and lightly charred.
- Remove from the grill. Slice the corn off the cob and transfer to a medium bowl. Add the diced tomato and grilled onion. Mince or finely chop the grilled garlic and add it in.
- In a small bowl, combine the juice from the grilled lime, avocado oil, chopped cilantro, kosher salt, and black pepper. Whisk to combine.
- Pour the dressing over the corn mixture and stir until everything is evenly coated.
- Sprinkle cotija cheese on top and serve warm or at room temperature.
Notes and Serving Suggestions
This salsa works beautifully as a taco topping, a side for grilled meats, or a chip dip. For a creamier texture, stir in a diced avocado just before serving. If you prefer less heat, remove all seeds and ribs from the jalapeño or substitute a mild pepper. Leftovers keep well in the refrigerator for up to one week.
Nutrition Information (per serving)
Calories: 92 | Total Fat: 6g | Saturated Fat: 2g | Unsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 251mg | Carbohydrates: 8g | Fiber: 1g | Sugar: 2g | Protein: 3g
Nutrition data provided here is only an estimate.