Grilled Corn and Pineapple Salsa
Sweet, juicy pineapple and smoky grilled corn make an irresistible pairing in this fresh and colorful salsa. Jalapeños add a lively kick, while crisp red bell pepper, scallions, cilantro, and plenty of fresh lime juice balance the sweetness with savory, bright flavors. Serve this grilled corn and pineapple salsa with tacos, grilled fish or chicken, or simply grab a bowl of tortilla chips and dig in!
👩🏻🍳 Tamara Talks – About My Pineapple Salsa
Having recently published a recipe for homemade tepache, I starting thinking about interesting and tasty ways to use the abundance of reserved sweet pineapple flesh. The tepache uses the “scraps” – the peels and cores. A “whole-of-the-pineapple” approach makes your purchase of pineapple a two-for-one!
The grilled corn really makes this salsa sing. The savory umami from the caramelization of the fresh corn pairs beautifully with the sweet pineapple and the tang of fresh lime juice. You won’t want to skip this flavorful step. See The Best Basic Grilled Corn for instructions!
On photo day, we used this fresh salsa on fish tacos with avocado, shredded cabbage, and crumbled cotija. They were spectacular. We also had it in a fruit cup with breakfast the next morning!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
🔪 Step-By-Step Instructions
You really don’t need “step-by-step” instructions for this very simple fresh salsa recipe!
- Step 1 – Add all prepared ingredients to a medium-sized bowl (except for the lime juice).
- Step 2 – Add the fresh lime juice, and salt and pepper to the bowl. Toss to thoroughly combine. Check and adjust seasoning as desired. NOTE: If your salsa seems dry, add additional lime juice.
❓FAQ
Don’t throw them away! They’re perfect for my homemade tepache recipe.
Save the pineapple scraps. If you’re not ready to make tepache right away, place the pineapple peel, core, and trimmings in a freezer-safe bag or container and freeze them for a future batch. Thaw completely in the refrigerator before using. Use within a few months for the best quality.
Speaking from experience, we used it on fish the day we shot photos, and then had some in a fruit cup with our breakfast the next morning. It was no longer at its peak, but was still good. Beyond 24 to 48 hours, I would toss it.
Using the whole pineapple: Making my Homemade Tepache? Prepare the
pineapple for tepache first, then reserve the sweet flesh for this salsa. If you’re making the salsa first, save the peel, core, and trimmings in the refrigerator and use
them to make tepache within a few days.
Salsa recipes elevate the simplest of grilled meats and poultry, and lift the humble taco. With few exceptions (like salsa macha and pumpkin seed salsa), salsas come together so quickly and feature only a few ingredients.
This grilled corn and pineapple salsa was fantastic on fish tacos, but consider it on grilled salmon or tuna, grilled chicken or pork chops, and more…
Grilled Corn and Pineapple Salsa Recipe
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Equipment
Ingredients
- 12 ounces fresh pineapple - small dice
- 2 ears corn, grilled - aim for a little bit of brown!
- 3 green onions, chopped
- 2 Fresno, serrano, or jalapeño chiles - minced
- ½ red bell pepper - small dice
- 1 cup cilantro leaves and tender stems, chopped
- ⅓ cup fresh lime juice - about 3 juicy limes
- ½ teaspoon sea salt and fresh ground pepper - or to taste
Instructions
- Add all prepared ingredients to a medium-sized bowl (except for the lime juice).
- Add the fresh lime juice, and salt and pepper to the bowl. Toss to thoroughly combine. Check and adjust seasoning as desired. NOTE: If your salsa seems dry, add additional lime juice.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
