It’s sweet corn season here in the Midwest, which means that the roadside stands in our small town are piled high. And while we love to eat it simply boiled with a bit of butter and salt, we have so much of it on hand that it was a good excuse to try out this Grilled Corn Salsa over the weekend.
Within a few blocks of our house, we have about four different options for buying sweet corn—so we’ve been enjoying it a lot. My 3-year-old loves it and is learning to help me remove the husks and silks, just like I did as a kid. We sit on the back step, with a growing pile of husks bound for the compost bin at our feet, and chat about dragons, fairies, and the stray cats that frequent our neighbor’s yard as we work. It’s not unusual for her to sample some of the corn raw, which is fine with me—her vegetable intake is usually much higher when she can eat it outside.
The beauty of this Grilled Corn Salsa is that it has all the flavors you expect from salsa, but with the sweetness and slight smokiness of grilled corn. And even though I am a total grilling novice, I still found the process incredibly easy. The cobs simply grill until they turn a darker shade of yellow and are starting to char just a bit, and then they get stirred together with the rest of the ingredients.
Amazingly, we actually had almost all of the rest of the ingredients for this salsa in our garden—I used green bell pepper instead of red, I pulled a small red onion from the ground, picked some cilantro, and added a bursting heirloom tomato to the mix. Tossed with a little salt, lime juice, and an extra dusting of cilantro, the salsa was ready for chips.
We had this alongside lamb burgers one recent Saturday night, and then with breakfast tacos the next morning. We all liked it both ways, though I think that the breakfast tacos will become a new weekend tradition!
Get the full recipe for Grilled Corn Salsa here.