For some reason I’ve never been inclined towards corn salsa before. I guess I’ve always liked a tomatillo or tomato based variety and it just either sounded bland or I wasn’t crazy about using red peppers that I always saw in them (though that has gotten better). But that has all changed. Was it the grilling of the corn or the honey or the lime…well who knows but I an NOT kidding – I could sit with a bowl of this salsa and finish it off with a spoon. It’s just a mixture of several things I love separately…and I love them all together now too!
Corn was so inexpensive at the farmers market I bought a BUNCH of it…then was left trying to figure out what to do with it. When I was a young girl, one of our most favorite summer meals were the nights my Dad would stop by a roadside stand and bring home a couple dozen ears of corn (6 kids meant a LOT of corn was needed) and fresh Missouri tomatoes for dinner; that was it, no meat to get in the way of this feast! I say Missouri tomatoes because though I’ve had good tomatoes in North Carolina, nothing quite compares to the ones I had growing up. I live in Colorado where I love how it cools down at night but that same coolness and our 5280′ altitude just do not contribute to the tomatoes of yore. Or Missouri.
Anyway, I planned the same thing the other night and it was a wonderful feast but I still had some ears still to use and with neighbors coming over, margaritas on the menu and a bag of unopened blue tortilla chips on the counter; it was time for this amazing corn salsa.
The grilled corn with some minor heat from Poblano peppers, the freshness of cilanto and the surprise of honey (I love mixing honey with heat) is to die for.
I did get a handy little gadget to cute kernels off the corn cob; that I don’t regret; it was cheap and did a great job!
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
- Grilling corn is simple and I love the results; the husks hold the moisture; the corn sort of steams and the kernels are protected from burning.
- Preheat your grill; high heat.
- Place the corn, in their husks, on the grill over direct heat. Turn occasionally, cooking about 15-20 minutes total. The husks will be charred but the corn inside will be tender and moist.
- Remove the husks from the grill and allow to rest and cool down. Remove the husks and silks from the corn; remove the kernels from the cob. If I’m grilling corn for eating from the cob, I use a towel or oven mitt to remove the husks after five minutes for serving hot.
- To cook the poblano chiles, rub with some vegetable oil and put directly on the grill. They will char on the outside; that’s OK, their skin is going to be peeled off. After they do char and cook down a bit, remove from the grill and put into a plastic bag or tightly covered bowl for 15 minutes. Remove and rub the skin off. clean out membranes and seeds and chop.
- Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the salsa sit at room temperature for at least 30 minutes before serving.
- Can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.
Serve with tortilla chips, fajitas, grilled chicken or tacos! Or with the aforementioned spoon.
Previous post: Raspberry Boccone Dolce (Sweet Mouthful)
Next post: Grilled Chicken Cobb Salad with Chipotle Buttermilk Dressing
{ 21 comments… read them below or add one }
Yes! This is such a great recipe for the summer/ fall – printing out as I type this comment! Also, what a stunning photo – just gorgeous!
Thanks Mardi…my neighbors were back tonight that helped me finish off a bowl full last week…secretly hoping I had some more; we just LOVE it!
This sounds like a real keeper. I’ve never actually tasted corn salsa, the honey & lime would make it tasty alright. Better give a go…. YUM!
Cheers Anna
I hadn’t either Anna until I made this and now I’m so hooked on it that I want to taste no other! Making some more tonight to serve on top of grilled chicken.
This sounds so divine – especially the honey and lime, yum! Bookmarked. :)
It is..which is why I’m making it again today. Hope you enjoy it too; let me know when you do!
Ok Barb, We are trying this right now.. I’ll take photo’s and let you know how it goes. :) I’m probably going to add a jalapeno cuz we like it spicy!!!
Love grilled corn….and MUST get one of those corn gadgets. Marked as a must make. Thanks!
Beautiful! I love this recipe, Barb!!!
It’s salsa time – whether it tomatoes, corn or beets. I hear ya on the tomatoes – only my early girls and cherry tomatoes are ripening. I, however, planted my garden Memorial Day weekend – just in case there was another May snow storm in Denver.
When I used to plant tomatoes I would use something called a Wall O’ Water. It basically created a hothouse around the tomato plant so it protected them from cold and cooler nights. Did a great job. Now that my youngest just moved into her own place; I’m only doing herbs as my needs for a mountain of squash or tomatoes has certainly lessened. The herbs? Can never have enough of those!
I know I can get most of of these ingredients at the farmer’s market on Saturday. Looking forward to making this great looking salsa very soon. Thanks for sharing this recipe!
Margaritas, tortilla chips and fresh corn salsa….sounds like a party to me!
Funny, I have an altitude of 0′, am in Southern California, and am having weather that’s not conducive to growing tomatoes either. Good thing the weather hasn’t affected the Margarita tree. ;)
You’re getting our normal cool I think; then add a mile high up in the air with less oxygen…our big boys are ANYTHING but. No pun intended.
Fun story! I actually call this corn salad so I don’t feel bad about eating a whole bowl in one sitting. And with the risk of dissappointing you, I do use red pepper in it- I cut it up to the size of corn kernels and the mix of textures is actually pleasing. And you know what else goes in it? Bacon- small bits of bacon- everything tastes better with bacon! :)
I may not be rolling on the floor and laughing out loud…but I am chuckling out loud!
I’ve had an aversion to green pepper my entire life and I am not growing out of it; sadly it took me YEARS to give red and yellow peppers a chance and I’m glad I did. Though this is so dang good I hesitate to mess with it but you had me at bacon. That, my dear, might just have to appear next time; yes indeed.
Love it Barbaraaaaaaaaaa … oh yes I do!That’s a gorgeous picture too! {Pardon my ignorance, but how do you grill the corn with the husks on?}
Good question! I revised the post to include those instructions. Some people suggest rubbing the husks with vegetable oil or soaking them in water before grilling. I haven’t found either of those to be necessary; if your corn is fresh, the husks should have plenty of moisture to ‘steam’ your corn.
I LOVE corn salsa. I have some left over from the weekend that I am now dreaming of.
I had friends here when I made this the other night. I think I could have passed spoons in lieu of chips!
Mmmmmm….. The Corn Salsa looks really yummy n is surely too easy to make .
Thanks for sharing such a lovely recipe ….
I have a food art blog http://littlefoodjunction.blogspot.com/
Do sneak a peek when time permits .
- Smita