Recipe: Charred Corn Salsa
Smoke itself can be one of the best accomplices in a recipe featuring corn, mostly because corn doesn’t shrink in its presence. Rather than being masked by the assertive flavors of the flame, the sweetness of corn is amplified. Now take those sweet and smoky flavors and use them as a backbone for this salsa, which we highly recommend you use as the condiment of choice this summer. Scooping it up with chips is only the beginning.
This recipe is a breeze to put together since the amounts of each ingredients are more like a suggestion than a hard-and-fast rule. That’s how we want you to cook this summer. Hot, fast, and loose. Charred corn cobs make up the bulk of the salsa, with quartered red and yellow cherry tomatoes coming in at a close second. From there, it’s diced red onion, torn cilantro, and lots of lime juice. Season it with salt, do a little dance, and be prepared to spoon this salsa over everything from seared romaine hearts to a juicy steak.
Charred Corn Salsa
medium ears corn, husks removed
- 1 pint
red and/or yellow cherry tomatoes, quartered
small red onion, finely chopped
jalapeño pepper, very finely chopped
Juice of 1 medium lime
1/2 cup coarsely chopped fresh cilantro
Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.
Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes.
Meanwhile, combine the tomatoes, onion, jalapeño, and lime juice in a medium bowl. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. Season with salt and stir to combine.
Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days.
- Food styling by Barrett Washburne