Charred Summer Corn Salsa
Fresh and familiar summer flavors come through nicely in this deliciously easy salsa. Grilling and charring the corn brings out its natural sweetness that goes so well with chips to dip.
Try it on tacos, salads, or with quesadillas, too!
Ingredients
Ingredients List:
- Avocado oil, to grill
- 3 cobs Tacoma Boys Sweet Corn, husked
- 1 sweet bell pepper, finely diced
- 2 jalapenos, finely diced
- ½ medium red onion, finely diced
- ¼ cup chopped cilantro
- 2 tbsp lime juice, about 1-2 limes
- ½ tsp salt, or to taste
- ¼ tsp chili powder
Preparation
- Preheat & Prep Heat the grill to medium-high heat, approximately 450°F. Lightly oil the corn cobs, then place them directly on the hot grill grates.
- Char the Corn Grill the corn, rotating the cobs every 4 minutes or so, until they develop a nice brown color with charred spots in multiple places, approximately 12–16 minutes total. Remove the corn from the grill.
- Cut the Corn Kernels Allow the grilled corn to cool for 10–15 minutes, or until it is cool enough to handle safely. Hold each cob vertically and carefully cut the kernels off the cob using a sharp knife.
- Mix the Salsa Transfer the cut corn kernels to a large bowl and add the remaining ingredients. Mix thoroughly to combine. Taste the salsa and adjust seasoning with additional salt and lime juice as desired.