Tangy spice and fresh flavour, Mexican Grilled Corn Salsa a summer condiment for added dimension to burgers, salads and tacos.
Things I love about summer cooking: cooking outdoors. From appetizers to mains and everything in between. Reasons every gas grill I’ve ever owned has a side burner? Lobster boils and corn. Dam I love the stuff. A quick blanch, a light grill then slice the kernels off the cob, toss with lime, spice and onions – and serve.
This is a condiment that holds for days in the fridge so it’s an easy make ahead item. We paired Mexican Grilled Corn Salsa with Adobro Lime Mayo on our Avocado Chicken Sliders, which are now a household favorite.
- 2 ears corn on the cob, husked
- 6 green onions
- 2 limes, juiced
- 1½ teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons cilantro, chopped
- 1 tablespoon cooking oil
- salt & pepper - to taste
- Blanch corn in hot water for about 3 minutes, until kernels are bright yellow, then immedaily cool in ice water and reserve cold until needed. Coat corn and green onions with light cooking oil and grill both over a hot grill to char lightly (or to your liking). Remove and cool.
- Cut kernels from the corn cob. Chop green onions and combine both in a small bowl along with lime juice and spices. Reserve until needed.