Grilled Corn Salsa

recipe image


  • 3 ears of corn
  • 1 red onion, lower into 1/4-disappear-thick rounds left intact
  • 2 t vegetable oil
  • 1 medium red bell pepper, lower into 1/4-disappear cube
  • 0.25 c anaheim chiles, cored seeded and lower into 1/4-disappear cube
  • 2 petite tomatoes, seeded and lower into 1/4-disappear cube
  • 0.25 limes, juice handiest
  • 0.25 c cilantro, minced
  • 0.25 t kosher salt


  1. Brush grill rack with vegetable oil. Warmth coals or gasoline grill for command heat. Husk corn and take away silk. Brush corn and onion slices with oil. Grill corn and onions (taking care to defend rounds intact)4 to 6 inches from medium-hot heat 3 minutes. Recall onions from grill after they are charred a bit, but soundless crisp; space apart. Flip corn. Duvet the grill about 15 minutes longer, turning on the final, unless soft and charred. Recall corn from grill; frigid 20 minutes. Cut corn from ears. Cut onions into ¼‑disappear cube. Mix corn, onions and final substances. Situation apart now not lower than half-hour and as a lot as over evening earlier than serving.

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