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!
- 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
Preheat & PrepHeat the grill to medium high heat, about 450 degrees. Oil the corn cobs, then place on the hot grill.
Char the CornGrill 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 KernelsAllow 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 SalsaAdd the corn to a large bowl with the remaining ingredients. Mix well to combine. Taste and adjust seasoning with salt and lime as desired.