Charred Corn Salsa
smoke itself can be one of the best accomplices in a recipe featuring corn, mostly because corn doesn’t shrink in its presence. Rather than being masked by the assertive flavors of the flame, the sweetness of corn is amplified. Now take those sweet and smoky flavors and use them as a backbone for this salsa, which we highly recommend you use as the condiment of choice this summer. Scooping it up with chips is only the beginning.
Ingredients
- 4 medium ears corn, husks removed
- 1 pint red and/or yellow cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 1 jalapeño pepper, very finely chopped
- Juice of 1 medium lime
- 1/2 cup coarsely chopped fresh cilantro
- Salt
- Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.
- Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes.
- Meanwhile, combine the tomatoes, onion, jalapeño, and lime juice in a medium bowl. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. Season with salt and stir to combine.