Indulge in the vibrant flavors of summer with our tantalizing Smoky Grilled Corn Salsa. This delectable salsa combines the smoky, charred sweetness of grilled corn with a medley of fresh, zesty ingredients, creating a symphony of flavors that will tantalize your taste buds. Prepare to be captivated by the harmonious blend of juicy tomatoes, crisp red onions, and fragrant cilantro, all brought together by a zesty lime dressing. Whether you're hosting a backyard barbecue, planning a potluck gathering, or simply seeking a vibrant side dish to complement your favorite Mexican-inspired meals, this Smoky Grilled Corn Salsa is guaranteed to steal the show. With its vibrant colors and irresistible taste, it's a feast for both the eyes and the palate.
This recipe offers two variations to cater to diverse preferences. The Classic Smoky Grilled Corn Salsa is a crowd-pleasing rendition that stays true to the traditional salsa flavors, while the Spicy Chipotle Smoky Grilled Corn Salsa adds an extra kick of heat with the inclusion of chipotle peppers and cayenne pepper. Both variations promise an explosion of flavors that will leave you craving more.
So gather your ingredients, fire up the grill, and embark on a culinary journey that will transport your taste buds to a fiesta of flavors.
GRILLED CORN SALSA
Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED CORN SALSA
Provided by Michael Chiarello : Food Network
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
- Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
- Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
- Serve with tortilla chips or as a topping for tacos.
SMOKY GRILLED CORN ON THE COB
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. -Rachel Smith, Vicksburg, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients: Fresh corn, ripe tomatoes, and flavorful herbs will make all the difference in the taste of your salsa.
- Roast the corn before grilling it: Roasting the corn will help to caramelize the sugars and give it a smoky flavor.
- Grill the corn over high heat: This will help to char the corn and give it a nice smoky flavor.
- Let the corn cool slightly before cutting it off the cob: This will make it easier to cut the corn and prevent it from falling apart.
- Use a sharp knife to cut the corn off the cob: This will help to prevent the corn from becoming mushy.
- Chop the other ingredients finely: This will help to distribute the flavors evenly throughout the salsa.
- Season the salsa to taste: Add salt, pepper, and lime juice to taste.
- Serve the salsa immediately or chill it for later: The salsa can be served immediately or chilled for later use.
Conclusion:
Smoky grilled corn salsa is a delicious and versatile dish that can be enjoyed as a dip, a topping, or a side dish. It is perfect for summer gatherings and potlucks. With its smoky flavor and fresh ingredients, this salsa is sure to be a hit with everyone who tries it.
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