Makes about 2.5 cups
Adapted from: Rachel Ray
Originally from July 2013 on my old blog
I really, really love grilled corn. What’s more American than corn? What’s more American than grilling? Therefore, grilled corn in the summertime is the absolute most Americana you can get.
The corn in the salsa tastes a little charred and a little caramelized, and all the other fresh vegetables add, well, freshness. It’s a clean, simple salsa that you can use for anything. I used this recipe in my Grilled (not fried) Fish Tacos; the recipe is posted on my blog if you want to go check it out 🙂
- 4 small plum tomatoes or vine tomatoes, seeded and finely chopped
- 1 large jalapeño pepper or 2 small Serrano peppers, seeded and finely chopped (optional. I just opted out on the spicy thing, I’m a baby).
- ½ small red onion, finely chopped
- A big handful of cilantro leaves, finely chopped
- 1 lime
- 3 ears corn on cob
Heat grill pan over medium-high heat or heat outdoor grill.
Combine tomatoes, jalapeño or Serrano peppers, onions, cilantro, salt and 1 teaspoon of lime zest and the juice of 1 lime.
Coat corn with liberal drizzle of vegetable oil to keep it from sticking to grill. Season the corn with salt and pepper.Cook corn 12-15 minutes until kernels begin to darken in spots, turning constantly (I grilled the corn for more than 15 minutes, but it’s up to you). Remove corn and cool to handle, then scrape corn from the cob.
Combine corn with all other ingredients and serve.