Grilled Sweet Corn Salsa
My Grilled Sweet Corn Salsa is colorful, slightly smoky, and loaded with a variety of textures and bold flavors.
Equipment
- 1 chef's knife
- 1 mixing bowl large
- 1 cutting board
- 1 hand-held juicer
Ingredients
- 3 cups grilled sweet corn 6 ears of corn, kernels removed
- 1 hothouse (English) cucumber Seeded and diced; this ingredient is optional
- 1 cup red bell pepper Seeded and diced
- 1 cup orange bell pepper Seeded and diced
- 1 Fresno chili Seeded and minced, substitute jalapeno
- 1 cup Poblano pepper Seeded and diced, substitute green bell pepper
- 1/2 red onion Finely diced
- 1/2 cup cilantro leaves Roughly chopped
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly-ground
- 3 tbsps freshly squeezed lime juice Approx. 2 limes
Instructions
- Set a grill pan over medium-high heat. Remove each of the husks and any corn silk from each ear of corn. Snap of the ends of each ear. Liberally spray each ear of corn with Canola spray on all sides. Arrange them on the preheated grill pan. Allow the corn on the cob to grill for 1 to 3 minutes (grill times may vary). You're just looking for those beautiful grill marks on all sides of the corn. Transfer the ears of corn to a plate to cool down enough so they can be handled.Place an ear of corn with the pointed end into the center hole of a Bundt pan. Using a chef's knife, remove the corn kernels. Transfer the kernels from the bundt pan to a large mixing bowl.The English cucumber is optional. Next, cut both ends off the cucumber. Remove the plastic wrapping. Cut the cucumber in half. Slice each half of the cucumber lengthwise. Using a spoon, remove the seeds by scraping the spoon down the center of the cucumber, forming a small well. Cut the halves in thirds, then dice. Transfer to the mixing bowl.Proceed to seeding and dicing each of the peppers, ensuring the diced peppers are relatively the same size as the diced cucumber. Add the minced Fresno chili and finely dice the red onion. You want the diced onion to be approximately half the size of the other vegetables. Add the roughly chopped cilantro leaves, Kosher salt, fresh ground black pepper, and freshly squeezed lime juice. Toss to combine.Cover with plastic wrap and transfer to the refrigerator to chill until you're ready to serve.There you have it, my Grilled Sweet Corn Salsa.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) Don't worry about the prominent grill marks only appearing around the center part of the cob. The corn kernels are coming off the cob anyway.