Recipe: Grilled Corn Salsa

Grilled corn salsa – the perfect appetizer when the BBQ is fired up and you’re looking for summer flavours. This salsa is full of heat from the jalapeños and some sweetness from the corn, all mellowed out with some bite from the red onion. Okay – let’s get cooking!

Ingredients

• 2 cobs of corn
• 3 jalapeños
• 1 serrano pepper
• 1/2 a red onion
• 1 teaspoon of minced garlic
• 1 tablespoon of lime juice
• 1/2 a tablespoon of hot sauce
• salt to taste

Once you’ve got the BBQ heated up, set the temperature to medium. Then, roast the corn. For the jalapeños and serrano pepper I cut them in half and deseed them before grilling.

While the peppers and corn are roasting, chop the red onion and add to a bowl with the garlic, lime juice and hot sauce.

Blacken and roast the corn to your desired liking – I like it about 75% black. When the corn and peppers are done, remove from the heat and use a knife to scrape the skin off the peppers. I take the skin off so it’s not super bitter. If you leave the charred skin on, it might have a lingering burn taste. For some reason it’s delicious on the corn, yet not so much on the peppers. The roasting, however, brings out the depth of flavour in the peppers. Okay, enough about that – dice them and add to the bowl.

Use a knife and cut the corn off of the cob and into the bowl. Stir and mix well. Add salt to taste.

You can eat this hot or cold. I love it warm on tacos and it’s great cold the next day on avocado toast. Plus, it’s great with chips, too.

Well, there you have it – grilled corn salsa ready for a fresh and flavourful backyard BBQ.

Thanks so much for visiting and I hope you have a wonderful weekend – enjoy the sun and the fresh air. See you soon.