Corn Salsa
This Corn Salsa is a vibrant and refreshing dish that embodies the essence of summer. With sweet corn, spicy jalapenos, and zesty lime, it's perfect for any gathering or a cozy dinner at home. Dive into this easy, flavorful recipe tonight!
Equipment
- Frying Pan
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 tablespoon Olive or Canola Oil for greasing grill
- 4 ears Corn on the Cob husked
- 1 large Red Bell Pepper diced
- 1 small Jalapeno seeded and finely minced
- ¼ cup Cilantro chopped fresh
- ¼ cup Red Onion minced, optional
- ¼ cup Queso Fresco or Feta Cheese crumbled, optional
- 1 tablespoon Honey
- 1 teaspoon Kosher Salt
- 1 teaspoon Hot Sauce
- 1 large Lime juice and zest
- ½ teaspoon Garlic fresh minced
Instructions
- 1. Begin by prepping your grill. Rub the grates of your grill or grill pan with olive or canola oil to prevent sticking. Preheat the grill or grill pan to medium-high heat, allowing it enough time to get hot.
- 2. Once the grill is ready, add the corn on the cob to the grates. Grill for about 10 to 15 minutes, turning frequently until the kernels begin to char. Look for a nice golden-brown color developing on the corn—it adds flavor!
- 3. After grilling, remove the corn from the grill and let it cool until it can be handled comfortably. Patience is key here! You don’t want to burn your fingers.
- 4. Once cooled, take a sharp knife and carefully remove the kernels from the cobs. A great trick is to use a Bundt pan; place the cob in the center and slice off the kernels, allowing them to fall directly into the pan without making a mess.
- 5. In a large mixing bowl, combine the honey, kosher salt, hot sauce, minced garlic, and the zest and juice of the lime. Mix well until everything is incorporated.
- 6. Now, add the freshly cut corn to the dressing. Toss in the jalapeno, red bell pepper, minced red onion, and chopped cilantro. Stir to combine, ensuring every kernel is coated in that delicious dressing.
- 7. Cover the bowl and refrigerate for 1 to 2 hours. This resting time allows the flavors to develop beautifully, making the Corn Salsa even more delightful.
- 8. Right before serving, if you’re using cheese, sprinkle in the crumbled queso fresco or feta cheese and toss gently to incorporate. This adds a lovely creaminess to the dish.
- 9. Finally, serve your Corn Salsa with tortilla chips, corn chips, or as a refreshing side to grilled meats. Enjoy the burst of flavor with every bite!
Notes
- Dietary Modifications: To make this dairy-free, omit the cheese. To make this vegan, use agave in place of honey and omit the cheese.
- Heat Level: Be sure to remove the seeds and ribs of the jalapeno to control the level of spice, or omit them altogether for sensitive palates.
- Onion: The onion is completely optional but adds a nice sharp bite to the salsa.
- Storage: Corn Salsa can be stored in an airtight container for up to 4 days in the refrigerator.
- Using Frozen Corn Kernels: Toss 3 cups of defrosted corn kernels with 2 teaspoons of oil and roast at 400F for 15 minutes until golden. Let cool slightly and prepare salsa.