The Pioneer Woman Tasty Kitchen
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Grilled Sweet Corn Salsa

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Level: Easy

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Description

Grilled corn tossed with grape tomatoes, jalapeno and lime makes for a refreshing summer salsa. Great for serving as a side dish with steak, topping a salad, or loading onto tortilla chips.

Ingredients

  • 4 ears Fresh Sweet Corn
  • 1  Jalapeno, Finely Chopped (I Like To Leave Half The Seeds In For A Little Heat)
  • 1 pint Grape Tomatoes, Quartered
  • ½ cups Diced Red Onion
  • 1  Lime, Juiced
  • ¼ cups (Packed) Chopped Cilantro
  • Salt And Pepper, to taste

Preparation

Preheat the grill over high heat. Peel back the husk from the corn, leaving as many of the leaves as you can intact at the bottom of the ear. Tear off the silk and discard it. Then pull the husks back over the ears of corn, covering as much as you can. Soak the corn, husks and all, in a bowl of cold water for at least 10 minutes or up to several hours.

Preheat your grill to medium heat, for direct grilling.

Place corn in the husk over direct heat and grill for about 20 minutes, rotating every 5 minutes. When husks are charred, corn should be done. Remove it from the grill to a platter.

Use a knife or mandoline slicer to (carefully) remove the corn kernels from the cob. Place them in a large bowl and mix with jalapeno, grape tomatoes, onion, lime juice and cilantro. Add salt and pepper to taste. Refrigerate until ready to serve.

Serve with corn tortilla chips.

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