Saturday, August 6, 2016

Grilled Sweet Corn Salsa

Fresh salsa is one of my favorite foods in the world. I get so excited when the summer produce comes around and I can make this. 

I had a few ears of leftover corn the other day and decided to put them into the salsa. They made something that I absolutely love even more amazing. I'll confess, I bypassed the chips and just ate it with a spoon. 


If you don't already have cooked corn - 
2 teaspoons kosher salt, plus more to season at the end
4 ears sweet corn, husked, scrubbed to remove the silks

1-2 tablespoons olive oil
1 cup chopped fresh tomatoes
1/2 cup chopped red onion
1 small ripe avocado, peeled, pitted and chopped
2 tablespoons minced fresh cilantro
1 serrano pepper, stem and seeds removed, diced
1 jalapeño, stem and seeds removed, diced
juice from one lime

Directions: - For the Corn

Fill a large pot of water, add 2 teaspoons of salt and bring to a rolling boil. While the water is heating, heat the grill to 400°F. When it reaches 400°F, clean and oil the grill.

Place the corn into the boiling water and cook for 5 minutes. Remove with tongs, allow excess water to drain back into the pot and pat with paper towels to dry.

Lightly brush the corn with the olive oil and place on the grill, turning every 30 seconds to a minute, allowing browned spots to form. Total grilling time will be 2-3 minutes. Remove corn from the grill and allow to cool for 5 minutes.

 Directions - For the Salsa:

Remove the corn kernels from the cob with a sharp knife and place into a medium-size mixing bowl.

Add the tomatoes, red onion, avocado, cilantro, serrano, jalapeño, and lime juice, and toss to combine.

May be served immediately or covered and refrigerated for a few hours to allow the flavors to blend. Salt to taste prior to serving.