Charred Summer Corn Salsa

recipe

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

  • Time

    30 m

  • 8 servings

  • Cals

    cals

  • 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

Directions

  • Preheat & Prep

    Heat the grill to medium high heat, about 450 degrees. Oil the corn cobs, then place on the hot grill.
  • Char the Corn

    Grill the corn, rotating every 4 minutes or so, until nicely browned and charred in many places, about 12-16 minutes total. Remove from the grill.
  • Cut the Corn Kernels

    Allow the corn to cool for about 10-15 minutes, until cool enough to handle. Hold the cobs vertically and cut off the corn kernels.
  • Mix the Salsa

    Add the corn to a large bowl with the remaining ingredients. Mix well to combine. Taste and adjust seasoning with salt and lime as desired.

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