Charred Corn and Lentil SalsaFeatured

Charred Corn and Lentil Salsa

This chunky salsa makes a substantial snack, is delicious served over grilled chicken or fish, and can be served as a salad by adding some leftover brown rice or quinoa.

Recipe courtesy of Canadian Pulse Industry

Preparation time


For 6 Serving(s)


  • 2 Ears Corn on the Cob
  • 2 Plum tomatoes, diced
  • 1/2 red, orange or yellow bell pepper, seeded and diced
  • 125 ml cooked or canned green or brown lentils
  • half red onion or 3-4 green onions, diced or chopped
  • 1 jalapeño pepper, seeded and minced
  • 125 ml fresh cilantro, chopped (include stems)
  • 1 garlic clove, crushed
  • 14 ml lime juice
  • 2 ml coarse sea salt


  1. Husk corn and remove silk while preheating grill to high. Place cobs directly on grill and cook, turning until charred all over, about 10 minutes. Let cool slightly.
  2. Cut kernels off cob into a wide bowl by standing it upright in middle and slicing downward on sides with a sharp knife. Add remaining ingredients and toss to combine. Serve immediately or let stand for half an hour to let flavours blend. Serve with tortilla chips, grilled fish or chicken.