There’s corn. And there’s chargrilled corn. Believe me, there’s a difference!
Once you incorporate chargrilled corn into your dinner repertoire, it’s tough to go back. The flavor is incredible and this salsa is the perfect way to showcase the taste. Try it on my grilled avocado bowls, as a side dish or with chips as a starter. It will be a hit at your next cookout!
4 ears of corn, shucked (about 2 ½ cups)
3 T olive oil (divided)
½ c fresh cilantro, chopped
1 Serrano pepper, seeded and diced (you can substitute jalapeno)
½ medium red onion, finely diced (about ½ cup)
1 plum tomato (finely diced)
Juice of 1 lime (about 2 T)
½ t cumin
1 t salt
Heat grill on medium heat. Lightly brush the shucked corn lightly with olive oil (about 1 Tablespoon). Be careful not to be heavy-handed with the olive oil as too much will cause a flame. Place cobs on grill for 3-4 minutes, turning occasionally. Remove cobs and allow to cool.
Shave corn from cobs and place in a mixing bowl. Add cilantro, pepper, onion, and tomato.
In a separate small bowl, whisk together remaining 2 tablespoons of olive oil, lime juice, cumin and salt to make vinaigrette. Add vinaigrette to corn mixture and mix well.