Grilled Corn Summer Salsa
Grilled Corn Summer Salsa is a perfect appetizer to bring to a picnic or barbecue because it does not matter if it sits out for awhile. The robust flavors meld together and taste even better as they set, plus it makes such a pretty presentation with the bright, summery rainbow colors.
Servings: 6
Ingredients
- 3 Ears Fresh Corn Washed and Shucked
- 1 Red Onion
- 1-2 Tomatoes
- 1/2 Cup Cilantro
- 1 Bell Pepper
- 2-3 Jalapeños Optional
- 1 Tbsp Olive Oil
- 1/2 Tsp Each: Paprika, Cumin, Chili Powder, Garlic Powder, Chipotle Powder
- 1/4 Tsp Each Salt & Pepper
- 1 Lime Zest and Juice
Instructions
- Preheat grill to medium high heat. You could also use an indoor grill pan on the stovetop.
- Brush the shucked corn, onion, bell pepper and tomato with olive oil. Then grill until charred, turning the vegetables often. The corn will take the longest to grill, but the tomatoes will only take a few minutes to char. The charred bits make the salsa even more delicious!
- Once the corn is cool, cut the kernels off the cob. Chop the onion, tomato and bell pepper into a small dice. Stir to combine the corn, onion, tomato and bell pepper in a large mixing bowl.
- Add in the zest and juice of the lime, all of the spices and cilantro and then stir to combine.
- Serve with tortilla chips. Store leftovers for up to one week in the refrigerator.