Grilled Corn Salsa

recipe image  Grilled Corn Salsa 0c42157b6a99f957eb7ba6eebef65af8 l

Grilled Corn Salsa  Grilled Corn Salsa gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Nancy Mock
  • Makes
    about 5 cups
Creator Notes

Though this salsa is labeled right here as a facet or an appetizer, you might possibly possibly also cease up eating it as a meal. It’s a ways addictive and undoubtedly complex to cease eating! This salsa combines original ears of corn, Roma tomatoes, sweet bell peppers and 2 inviting peppers, plus crimson onion. All are grilled to soften and sweeten the veggies. —Nancy Mock | Hungry Sufficient To Eat Six


  • 4

    Ears of original corn, husks and silk removed

  • 4

    Roma tomatoes

  • 1

    Big inexperienced bell pepper

  • 1

    Big Purple bell pepper

  • 1

    Big crimson onion, lower into 1/2″ thick rounds

  • 1

    Jalapeno pepper

  • 1

    Poblano pepper

  • 3 tablespoons

    vegetable oil, divided
  • Juice from 1 dinky lime (about 2 tablespoons)

  • 2 tablespoons

    Chopped cilantro leaves

  • 2 teaspoons

    Coarse salt

  • 1 teaspoon

    Murky pepper
  1. Line a trim baking sheet with parchment paper. On the grill, comprise one other effectively-kept tray ready for when the corn and onion are accomplished. Also comprise at the grill a trim bowl and plastic wrap. These might possibly possibly be for when the tomatoes and peppers are accomplished.
  2. Inform the tomatoes, inexperienced and crimson bell peppers, onion slices, jalapeño, poblano pepper and ears of corn onto the lined baking sheet.
  3. Use a silicone brush to brush 2 tablespoons of the oil over the total vegetables, turning them to coat each facet.
  4. Warmth the grill to medium. Guarantee that the grates are effectively-kept and freed from debris. Moisten a paper towel with the final 1 tablespoon of oil and utter this to oil the grill grates.
  5. Inform the oiled veggies without extend onto the grates. Adjust the flames of the grill so they’re correct beneath the veggies and no longer charring them. Shut the quilt.
  6. Flip the veggies every couple of minutes to put together dinner them evenly.
  7. After 7 minutes spend away the tomatoes, bell peppers, jalapeño and poblano pepper (the skins of the peppers and tomatoes should always be wrinkling and blistered in areas) and tell them into the trim bowl. Duvet the bowl tightly with plastic wrap: they can steam in the bowl. Proceed grilling the onion and corn.
  8. Grill the onion and corn for one other 8 minutes. They should always be evenly roasted, with some grill marks and correct initiating to turn soft from cooking over the warmth. Inform them on the effectively-kept, ready tray. Raise the tray and the bowl inner to the prepping condominium.
  9. Once the veggies in the bowl comprise steamed for roughly Quarter-hour total, the skins will even be removed: lower the stem ends off the peppers and slash them in half of lengthwise. Scoop out and discard the seeds, membranes and extra liquid. Flatten the pepper halves, then peel off and discard the skins. Prick the peppers into dinky pieces and tell them accurate into a trim effectively-kept bowl.
  10. Prick the tomatoes in half of lengthwise. Scoop out and discard the seeds, pulp and extra liquid. Peel off and discard the skins. Chop the tomatoes into dinky pieces and add them to the bowl.
  11. Chop the crimson onion into dinky pieces and add to the bowl with the diverse vegetables.
  12. Prick the corn off of the cobs: stand a cob vertically on its flat cease on a lowering board. Retain it at the high and in moderation slash straight down with a intelligent knife to spend away the kernels. Rotate and repeat around the cob. Add the corn and liquid from the corn kernels to the bowl.
  13. Dawdle the vegetables together. Add to the bowl the lime juice, cilantro, salt and pepper and accelerate to combine the ingredients totally.
  14. The salsa will even be served at the moment or allowed to refrigerate for roughly half-hour to let the flavors meld.

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