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Fresh Salsa with Grilled Corn and Habanero Pepper

Fresh Salsa with Grilled Corn and Habanero Pepper – this is a wonderful Spring and Summer Salad!  SPRING has sprung!!!

Fresh Salsa with Grilled Corn and Habanero Salsa


Spring is a time of rejuvenation — it’s finally here!  and for those of us who love to cook, we’re in full gear waiting with exhilaration to make our favorite salads, grilling our favorite seafood (fish, shrimps), meats, and wonderful fresh vegetables from our local local farms.  Yes, we need to support the local farms by buying from them. Otherwise, they will go out of business.  One of my favorites is the Fresh Salsa with Grilled Corn and Habanero Salsa.  I can eat that thing for breakfast, dinner, and lunch — what am I saying, I can eat it all day.  It’s always good. We never get tired of it at my house.

One of the secret ingredients in this salad is the Habanero Pepper. 


It is one of the hottest pepper on the planet.  The Habanero chili comes from the Amazone Region and from there spread through Mexico.    The habanero migrated north to the Caribbean via Colombia. It is widely used in the Caribbean cuisine. The habanero’s heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen.

Please be very careful, when using it.  I usually remove the seeds, especially if you are going to put it in a salad.  That way you get just enough heat and so your salsa is not overly spicy and enjoyed by everyone.  You may want to use gloves.  This  is one of the most refreshing summer salad and a staple in my home. We make this all the time, especially during the Spring and Summer seasons.  How many different ways can you eat or serve this salad?  It can be served with grilled chicken or steak.  Hum, let me think, did I mention that’s it’s great just by itself.  It can also be used on some warm tortilla (freshly made or store bought).  

The ingredients marry well and this is a health salad.  So, go ahead, have a feast — invite family, friends and have some conversations while you’re enjoying a meal.  There is nothing better and more satisfying than to sit around the table with family, friends showing some love by eating together.  I can go on, on, and on and on…but I won’t because I want you to go out and try to make the recipe and enjoy it with your loved ones…

This Fresh Salsa made with grilled corn and Habanero Salsa is always Oh so delicious!


Mimi LaRaque


Fresh Salsa with Grilled Corn and Habanero Pepper

Prep Time: 45 minutes

Cook Time: 45 minutes

45 minutes

6-8 Servings

Calories per serving:


  1. 3 ears of corn (roasted or grilled)
  2. 1 pound fresh tomatoes, preferably Roma tomatoes
  3. 2 habanero* (habanero pepper can be found in any supermarket these days)
  4. 3-4 scallions, chopped
  5. 1/2 medium red onion diced, (I prefer red onion because of the mild and sweet flavor)
  6. 3 cloves garlic, peeled and minced finely
  7. ½ cup of chopped Parsley
  8. 1/2 cup chopped fresh Cilantro
  9. 1-1/2 tablespoons olive oil
  10. Juice of two limes
  11. 1 tablespoon of apple cider vinegar
  12. 1/2 teaspoon of mirin (sweet vinegar), you can also substitute sugar, if desired
  13. Coarse salt (kosher or sea) and freshly ground black pepper to taste.



1. Roast the corns (10 minutes). The corns can be roasted directly over the stove for 10 minutes. Or put the corns in a skillet and roast. This will take approximately 5-6 minutes.

2. Dice the tomatoes and let stand in a colander, add a little bit of coarse salt to release the water.

3. Dice the onions, scallions, habanero* peppers (remove seeds)

4. Chop the parsley and cilantro

5. Remove the corn from the ears once roasted

In a bowl, combine all the ingredients and let sit for about half to an hour before serving.

*Because Habenero peppers are so hot, be very careful when you are using them. If you are not familiar with them, please use gloves. Otherwise, rinse your hands thoroughly afterwards – they are really HOT. You can also remove the seeds or you may choose to use japaleno instead.

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