Us Corn Salsa

Transfer your beautiful salsa into the watermelon bowl.

Salsa recipe tomato onion. When the cooked corn is cool enough to touch carefully cut the kernels off the cob and place in a large mixing bowl. While a skillet heats over medium heat combine a serving of corn salsa with a chopped up scallion a pinch of cotija cheese a teaspoon of minced cilantro four tablespoons of flour or a gluten. Stir in your fresh lime juice zest cilantro and season with sea salt and pepper to taste.

Preheat the grill on high and grease the grates. However ive also grilled the corn here and it gives the salsa a delicious smoky charred flavor. Its tangy salty sweet spicy smoky fresh juicy and crunchy all at the same time.

How to make corn salsa. Taste test and adjust if desired. Broiling a few of the ingredients up front and using fire roasted tomatoes gives it a nice smoky flavor.

If you cant find in season sweet corn thawed frozen corn would work here too. This corn salsa is made with charred caramelized sweet corn crispy bell peppers crunchy cucumbers juicy tomatoes spicy jalapenos kickin garlic and zesty cilantro all brightened by fresh lime juice. Toss gently to combine.

Cut off small part of the bottom to make the cob stand up easier and place it inside a wide rimmed baking dish. Charring on the stovetop. Stir watermelon cucumber corn kernels onion jalapeno to taste cilantro lime juice and salt together in a medium bowl.

Cover and grill the corn until lightly charred 8 to 12 minutes. Once cooled cut the kernels off of the cob. This charred corn salsa came about when i wanted to make use of some leftover ingredients after making a mexican dish the night before.

Brush the corn lightly with 1 tablespoon of olive oil and salt and pepper. Take corn out and let it cool until you can handle it. Remove the corn from the grill.

Add peeled and cleaned corn on the cob to boiling water cover and cook for 5 7 minutes. Next add the cucumbers bell peppers onion jalapenos and corn into the mixing bowl. Place the corn on a medium high heat grill and cook until lightly brown about 15 minutes.

Heat up a grill pan or large skillet to medium high heat put the shucked and de silked corn on the pan oil first if you like and cook for 10 minutes rotating as you cook until its tender. Remove the silk and leave one layer of husk on the cob. Combine grilled corn tomatoes beans garlic cilantro jalapeno and salt.

Bring a pot of water to boil and salt it. Wait for the corn to cool before cutting off the kernels for the salsa. Serve immediately or cover and refrigerate for up to 1 day.