Today at Grillocracy we're getting a little corny, grilling up some fresh seasonal sweet corn and other ingredients that'll have your guests begging for more!
By grilling most of the components including the lime, your salsa will will take on a deep smoky flavor that can only be achieved with live fire.
The salsa can not only be served with chips, it's a great topping for grilled fish and chicken!
GRILLED CORN SALSA
(makes approximately 2 cups)
3 ears of sweet corn
1 large red bell pepper
1 lime, halved
1/2 red onion, cut into 1/4-inch rings
1 jalapeno, stem and ribs removed and finely minced
1 tbsp. chopped cilantro
Kosher salt and ground black pepper
Prepare grill for high heat cooking, approximately 450 degrees. Place unshucked corn on a well oiled grill grate along with the red bell pepper. Allow the corn and bell pepper to char on all sides, approximately 6-8 minutes for the bell pepper and 12-15 minutes for the corn (note: the corn husk will be completely burnt, providing additional flavor to the kernels while protecting them from the high heat). During the last few minutes of grilling, add the onion slices and lime. Grill the onion slices for 2-3 minutes then remove the lime and flip the onion. Grill the onion for another 2-3 minutes until the slices have a slight char.
To prepare the charred corn salsa, shuck the corn and cut the kernels off of the cob. Remove the stem, core, and seeds from the charred bell pepper and finely dice the pepper. Finely chop the grilled red onion then combine it with the corn kernels, bell pepper, jalapeno, cilantro, and juice from the lime halves. Blend well then add salt and pepper to taste.