Charred Corn and Jalapeño Salsa
Charred Corn and Jalapeño Salsa
Ingredients
- 3 ears of corn, fresh, husked
- 2 jalapeños, whole
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 1/2 limes, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your grill to medium-high heat, aiming for a temperature between 400°F and 450°F. Ensure the grill grates are clean.
⏱️ 5 min•🌡️ 400-450°F - 2
Lightly brush the husked ears of corn and whole jalapeños with the olive oil. Place them directly on the preheated grill.
- 3
Grill the corn for 10 to 12 minutes, turning occasionally, until the kernels are tender and show significant char marks. Grill the jalapeños for 5 to 7 minutes, turning frequently, until they are softened and lightly charred.
⏱️ 15 min - 4
Remove the charred corn and jalapeños from the grill and allow them to cool slightly on a cutting board, about 5 minutes.
⏱️ 5 min - 5
Once cool enough to handle, carefully cut the corn kernels off the cobs. For the jalapeños, remove the stems. For less heat, slice them in half lengthwise and scrape out the seeds and white membranes before finely dicing. For more heat, finely dice them whole.
⏱️ 5 min - 6
In a medium mixing bowl, combine the charred corn kernels, diced jalapeños, finely diced red onion, and chopped fresh cilantro.
- 7
Add the freshly squeezed lime juice, kosher salt, and freshly ground black pepper to the bowl. Stir gently to combine all ingredients thoroughly.
- 8
Taste the salsa and adjust seasonings as needed. Serve immediately as a dip or accompaniment, or chill in the refrigerator for at least 30 minutes for flavors to meld.
Kitchen Tools
Nutrition Facts (per serving)
Charred Corn and Jalapeño Salsa
Ingredients
- 3 ears of corn, fresh, husked
- 2 jalapeños, whole
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 1/2 limes, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your grill to medium-high heat, aiming for a temperature between 400°F and 450°F. Ensure the grill grates are clean.
⏱️ 5 min•🌡️ 400-450°F - 2
Lightly brush the husked ears of corn and whole jalapeños with the olive oil. Place them directly on the preheated grill.
- 3
Grill the corn for 10 to 12 minutes, turning occasionally, until the kernels are tender and show significant char marks. Grill the jalapeños for 5 to 7 minutes, turning frequently, until they are softened and lightly charred.
⏱️ 15 min - 4
Remove the charred corn and jalapeños from the grill and allow them to cool slightly on a cutting board, about 5 minutes.
⏱️ 5 min - 5
Once cool enough to handle, carefully cut the corn kernels off the cobs. For the jalapeños, remove the stems. For less heat, slice them in half lengthwise and scrape out the seeds and white membranes before finely dicing. For more heat, finely dice them whole.
⏱️ 5 min - 6
In a medium mixing bowl, combine the charred corn kernels, diced jalapeños, finely diced red onion, and chopped fresh cilantro.
- 7
Add the freshly squeezed lime juice, kosher salt, and freshly ground black pepper to the bowl. Stir gently to combine all ingredients thoroughly.
- 8
Taste the salsa and adjust seasonings as needed. Serve immediately as a dip or accompaniment, or chill in the refrigerator for at least 30 minutes for flavors to meld.