Summer = roasted corn. It’s that simple. At least that’s how we do summer in the Midwest.
Come visit and you will see. We’ll give you lots of grilled corn, bbq chicken and hard cider. That’s what we’re going to do in May – August.
Make this grilled corn salsa and you’ll see what we’re obsessed with. Sweet roasted corn, slightly burnt, fresh tomatoes, onion and cilantro, lime juice and a little heat from the serrano pepper. Heaven in a dip, I say. Your summer will be a little more legit.
There seem to be a hundred different ways to roast corn and everyone has their own trick. Well, we are no exception. John and I have roasted tons of corn in our three years of marriage and we’ve become very good at it. Not to brag, but we know what we’re doing when it comes to grilled corn.
The trick? Leave the husks on and roast first, then after the charcoal removes the skins and strings and put them back together for a bit of color. Two-three minutes later and you have the perfection of roasted corn in your hands.
This salsa is everything I love – sweet, savory, spicy, crunchy, and fresh. It’s perfect with chips, on top of tacos, tostadas, or enchiladas, in quesadillas and on Mexican pizza. Perfect the way you serve it – you really can’t go wrong.
Side note: You can learn about the origins of salsa here.
What are you waiting for? Get chips and dig!
*crazy props for @gnarleighjen for modeling my bodacious hands. dear be alert.
Perfect Roasted Corn Salsa
- 2 big ear of corn
- 1/4 red Onion (diced)
- 2 ripe tomato (seeds slightly removed and diced)
- 1 intact serrano or jalapeo pepper (seeds and chopped)
- Sea salt and ground black pepper (to feel)
- 1 medium lime, juice
- 1/3 cup Fresh Cilantro (chopped)
To roast the corn (preferably over charcoal for the best flavor), leave the husks on and roast until charred. Then remove the husks and strings and put them back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
Once baked, cut the corn off the cob and add it to the bowl with the remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavour.
Serve immediately. Will keep covered in the fridge for a few days, but is best when fresh.