Grilled Corn Salsa
Sweet, fresh corn from the farmer’s market is a sight to behold. Watching me eat this was also a sight to behold, I imagine. Two-handed snacking, ya’ll.
Actually, both hands weren’t going to MY mouth. Jax (Jackson) our precious Pit Bull rescue has a taste for tortilla chips. Not because I fed them to him as a puppy, noooo, but because he fed them to himself as a puppy. One evening, when I returned to the living room from the bathroom, I found him neck-deep in a bag of tortilla chips on the coffee table with his little tail wagging. This is the offender of mention:
I think you’ll agree that he’s way too adorable to reprimand. So anyway, back to eating dip and tortilla chips with both hands, one went to my mouth and one tiny, tiny piece of chip went to Jax. I know I shouldn’t have indulged him but it was only a few and he’s so precious.
Eat well and respect your body! Your life depends on it.
ROASTED CORN SALSA
2 Tablespoons fresh lime juice (about 1 lime)
1 Tablespoon extra virgin olive oil
1 minced jalapeno or serrano (omit for no heat but boooring)
2 garlic cloves, minced
1 cup roasted red peppers from a jar, drained and chopped
1 cup grilled/broiled corn cut from the cob (see NOTES below)
2 green onions (white and green parts) coarsely chopped
1 Tablespoon fresh cilantro or 1 teaspoon dried
salt and pepper to-taste
In a medium bowl, dump all ingredients together and toss to mix. Taste for seasoning, adding salt and pepper if needed. Serve chilled or at room temperature with tortilla chips, corn chips or pita chips.
Getting the corn kernels off the cob is simple. Place the corn cob on one end on a plate and carefully cut down the sides with a sharp Chef’s knife. If you don’t trust your knife skills, buy the stripper I have recommended below. Frozen corn can be used but it has a smooshy texture once it thaws and it can’t be grilled properly.
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