Grilled Garden Salsa
Time: 40 Minutes
Servings: 5 Cups
Ingredients
- 3 Large Ears Yellow Corn, in husks
- 1 Small Serrano Pepper
- 1 Small Fresno Pepper
- 1 Large Yellow Bell Pepper
- ½ Small Red Onion
- 2 Large Beefsteak Tomatoes, seeded and diced
- 1 Lime, zested and juiced
- ½ C Chopped Fresh Cilantro
- 2 T Olive Oil
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
Instructions
- Preheat a cast-iron grill pan or outdoor grill over medium-high heat.
- Place the corn (in husks), serrano, Fresno, bell pepper, and red onion directly onto the grill.
- Char the vegetables, turning occasionally, until the peppers and onion are blistered and softened and the corn is lightly smoky, about 8–12 minutes.
- Remove the vegetables from the grill and allow them to cool slightly.
- Peel back the corn husks and silk, then slice the kernels from the cob into a large mixing bowl.
- Dice the grilled peppers and red onion, discarding stems and seeds as desired, then add them to the bowl with the corn.
- Fold in the diced beefsteak tomatoes.
- Add the lime zest, lime juice, olive oil, cilantro, kosher salt, and black pepper.
- Stir everything gently until evenly combined.
- Taste and adjust seasoning with additional lime juice or salt if needed.
- Chill for at least 20 minutes before serving to allow the flavors to develop.
Go Rogue by adding a handful of grilled pineapple for a smoky-sweet contrast.
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