Grilled Corn Salsa

Ingredients

• 6 ears perfectly grilled corn, kernels removed
• 2 poblano chiles, grilled, peeled, seeded and finely diced
• 1 small red onion, finely diced
• 2 limes, juiced
• 1 tablespoon honey
• 4 tablespoons canola oil
• 1 tablespoon finely chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Directions

I grill my corn by leaving it in the husks and grilling it so it gets a grilled flavor, gets cooked and all…but does not get burnt. But do it however you would like and if you’re desperate like I was one winter evening…sort of grill frozen corn in a pan! Maybe not as amazing…but was good in a ‘I’m craving that corn salsa moment.’

Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

Serve with tortilla chips, fajitas or tacos!

Tagged as: cilantro, fajitas, grilled corn, honey, lime, poblano, salsa, tacos