Grilled corn is a summertime favorite. Simple as that. This is how summertime in the Midwest goes.
Visit us and see for yourself. You’ll be fed a lot of grilled corn and BBQ chicken. We also have hard apple cider. We live off it from May to August.
You’ll see why we love this grilled corn salsa. Sweet, slightly charred corn, fresh tomato, onion, and cilantro with lime juice and a touch of heat from the serrano pepper. Heaven in a dipping, I say. Your summer is about to become a lot more real.
Everyone has their way of grilling corn. Well, we’re no exception. John and I have grilled a lot of corn in our three years together, and we are pretty good at it. We’re not bragging, but when it comes time to grill corn, we know what to do.
What’s the trick? The trick? You will have perfect grilled corn in two to three minutes.
This salsa has everything I like – it’s sweet, savory and spicy. It is also crunchy and fresh. This salsa is great with chips, tacos, enchiladas, or tostadas. It also tastes great inside quesadillas and on Mexican pizza. You can’t go far wrong with this salsa. It is perfect in any form.
Ingredients
- 2 Large Ears Corn
- 1/4 Red onion (chopped)
- Two ripe tomatoes (seeds removed and diced).
- Serrano or Jalapeno peppers (whole, seeded, and minced).
- Black pepper and sea salt (to taste).
- One medium lime, juiced
- 1/3 cup fresh cilantro (chopped)
Instructions
- Grill the corn with its husk intact until it is charred. Remove the husk and strings and place them back on the hot grill to get a little color. This should take about 2-3 minutes.
- After grilling, remove the corn from the cob. Add it to a bowl and mix with other ingredients.
- Add more lime juice, salt, or pepper to taste.
- Serve immediately. It will keep in the refrigerator for a few days, but it is best served fresh.
