Grilled Corn and Pineapple Salsa with Other Goodies

By Bevi
May 29, 2017

Author Notes:

We had a fest recently and were left with grilled corn on the cob and pineapple slices. Wanting the grilled peaches I need to make a favorite salsa, but with not a peach in season, I turned to other vegetables to make a very nice and versatile salsa that is good on fish, chicken, and as a side dish all on its own.


Serves: 4


  • 3 ears grilled corn, scraped from the cobs
  • 1/2 pineapple, sliced 1" thick, grilled, and then diced
  • 1 ripe avocado, diced
  • 1/2 English cucumber, skin on, diced
  • 1/2 fresh jalepeno, finely minced
  • juice of one lemon
  • 1/4 cup good olive oil
  • freshly ground salt and pepper, to taste
  • optional hot sauce of your choice - a few dashes
In This Recipe


  1. Make sure the pineapple, avocado, and cuke are diced approximately the same size - no larger than a thumb nail.
  2. Mix together all the fruits and vegetables into a medium sized bowl.
  3. Add the lemon juice, olive oil and salt and pepper to the ingredients and mix thoroughly. Add a few dashes of hot sauce if you like a little heat. Refrigerate until ready to use. Good chilled or at room temperature.

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