Summer = grilled corn. It’s as simple as that. At least that’s how we do summertime in the Midwest.
Come for a visit and you’ll see. We’ll feed you lots of grilled corn, bbq chicken and hard apple cider. It’s what we live on come May – August.
Make this grilled corn salsa and you’ll understand what we’re obsessing over. Sweet, slightly charred grilled corn, fresh tomatoes, onion and cilantro, lime juice and a little heat from serrano pepper. Heaven in a dip, I say. Your summer’s about to get a little more legit.
There’s seemingly a hundred different ways to grill corn and everyone’s got their own trick. Well, we’re no exception. John and I have grilled tons of corn during our three years of marriage and we’ve gotten pretty darn good at it. Not to brag, but we know what we’re doing when it comes to grilled corn.
The trick? Leave the husk on and grill it first, then once it gets a char remove the husk and strings and put it back on for a little color. Two-three minutes later and you have grilled corn perfection on your hands.
This salsa is everything I love – sweet, savory, spicy, crunchy and fresh. It’s perfect with chips, on top of tacos, tostadas or enchiladas, inside quesadillas and atop Mexican pizzas. Perfect any way you serve it – you really can’t go wrong.
What are you waiting for? Get a chip and dig in!
- 2 large ears corn
- 1/4 red onion, diced
- 2 ripe tomatoes, seeds slightly removed and diced
- 1 serrano or jalapeño pepper, seeded and minced
- sea salt and ground black pepper to taste
- juice of one lime
- 1/3 cup fresh cilantro, chopped
- To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
- Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
- Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
- Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
*nutrition information is a rough estimate for 1/4 of the recipe – approximately 1/3 cup.
*mad props to @gnarleighjen for being my bodacious hand model. babe alert.