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Fire-Roasted Corn Salsa

A couple of weeks ago, Boyfriend and I popped up to Wisconsin for a lovely weekend with the couple who introduced us long ago. His best friend married my college roommate, and somewhere along the line the two of us met in one of those gathering-of-mutual-friends situations.

{Nevermind the fact that it wouldn’t be until 4 years later that we would really get to know each other and start dating…Ellie and Blake are still responsible for us meeting and for that we owe them.}

While we were visiting, I {with the help of The Grill Master himself} threw together a dinner of steak tacos with this Fire-Roasted Corn Salsa. It was kind of an off-the-cuff meal, but everyone loved it. In fact, Ellie couldn’t get enough of the salsa and polished off what was left around midnight that night. Everyone was still talking about how good it was the next morning.

Of course, after making something to such rave reviews, I had to recreate it almost immediately. I know that *technically* grill season is starting to come to an end…but I think that is really a load of hooey. First of all, it is still plenty warm to fire up that grill! Secondly, I know people who will grill in the middle of a snowstorm. Now, I’m certainly not about to ask you to go that far, but I think you can still pull out the grill to make this salsa soon. Trust me,  you’ll be glad you did.

{Oh, and those tacos? Check back on Wednesday.} 😉

Fire-Roasted Corn Salsa
 
Yield: 6-8 servings
Ingredients
  • 4 ears sweet corn, shucked and cleaned
  • 1 large or 2 small jalapeños, seeded and finely diced
  • ½ medium red onion, finely diced
  • Juice of 1 to 1½ limes
  • Cilantro, finely minced (optional)
  • Salt to taste
Instructions
  1. Fire up the grill. Place the ears of corn over medium heat, and cook 10-15 minutes, turning slightly every few minutes, until the kernels start to brown. Remove from heat and let cool slightly.
  2. Once the ears are cool enough to handle, cut the kernels from the cobs. Place the corn in a large bowl and mix with the remaining ingredients. Taste, and season with more salt or lime juice as needed.
Notes
For more heat, leave the seeds and ribs in the peppers. Use as much cilantro as you personally like; I don't care much for tons of cilantro, so I only used 1-2 tablespoons, but if you love cilantro, feel free to pile it in!

18 Comments

  1. I need to meet this Ellie…she sounds like a woman after my own heart and soul. I’d totally midnight-eat-salsa with her. Salsa’s one of my favorite things to spoon-feed myself. I’m going craaaaaaaaaaazy over your salsa! Want it on tacos now! Can’t wait till Wednesday!

  2. I love a good salsa recipe. It sounds like you guys are a good grilling team, you make the condiments and dessert and he handles the…. I was gunna say meat, but that just sounds wrong. Hahahah! PS My brother is a master tailgating griller and that definitely goes on into winter snow storm season. Plus there is a thing called a grill pan that is mighty useful.

  3. Yesssss to this. Just yes. I can’t get enough corn these days, and when it’s fire-roasted and spiced up with chiles just like this?!? Irresistible!!

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