• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4

    Charred Corn Salsa

    Grilling the corn before you make this salsa recipe gives the dish great depth of flavor. Use this Charred Corn Salsa as a side or incorporate it into your next taco recipe. It also makes a great topping for grilled meats and fish.

    ears of corn
    Olive Oil
    avocados, pits removed and diced
    jalapeños, seeds and ribs removed, diced finely
    small red onion, diced finely
    salt to taste
    pepper to taste
    juice of 1 lime
    cilantro, chopped
    Pull the husks of the corn down to the base making sure not to remove; remove the silk from the corn and add the corn husk back once you’ve removed all of the silk.
    Add one tablespoon of salt to a tub of cold water; add corn and let sit for 15 minutes. Remove corn from the water and shake off excess.
    Add two tablespoons of olive oil to grill pan over high heat and add corn. Cook corn for 20 minutes flipping every five minutes so the corn can cook evenly on all sides.
    Remove the husks and let corn cool. Cut corn off of the cob and add to a large bowl; add diced avocados, jalapeños, red onion, salt, and pepper, to taste, lime juice, and cilantro. Mix until ingredients are well combined. Serve corn salsa with tortilla chips.

    The base number of servings for this recipe is 4


    Side Dish

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