Grilled Corn Salsa is a little sweet, a little spicy, and a whole lot of delicious! Make it for your next cookout and watch it disappear in minutes!
Where have I been for the past week? The better question is where haven’t I been. At the beginning of the week I was high in the Utah mountains, camping with a group of teenage girls and women from my church. I really should call it “glamping” though, because we didn’t have to pitch tents (we had cabins) and we had bathrooms with actual toilets that flushed and showers. We didn’t even have to cook over a campfire. I hate to sound like a wuss, but it was totally my kind of camping. I even got to go on a zip line for the first time. I screamed like a little girl, but whatevs. 😉
I was only at camp for a few days because then it was off to Seoul, South Korea to do some training for my work. On that very, very, very long flight I got to watch a full season of The Big Bang Theory (I really wish they had it on Netflix), but I also got to see what an oxymoron airplane food is. But it was worth it. Visiting Seoul has been amazing. Right down the street from my hotel is the Bongeunsa Temple, which a French girl I met helped me find. That’s where I saw this beautiful Buddha.
After the temple, the French girl said there was an aquarium nearby that she’d been wanting to visit. Since I didn’t have anything planned, I went with her. You may be wondering why I keep referring to her as “French girl.” Oddly enough, with the aquarium and temple, we probably spent about 2 hours together and never bothered to ask each other’s name. But she did take this picture of me in front of the coolest fish tank ever. Who would think of putting fish in a phone booth?! Hilarious.
And now, as I sit in my hotel room on my last day in Seoul and watch as the rain pours down over the city, I can’t think of anything I’d enjoy doing more than FINALLY blogging about this Grilled Corn Salsa. I know I’ve said before how much I love corn—especially grilled. Well take that love of corn and multiply it by a gazillion when it’s combined into the bestest salsa you’ll ever taste. I mean, I made this Grilled Corn Salsa for our July 4th BBQ and I honestly was so sad that I actually had to share it with people. I had to turn away every time I saw someone scoop a big tablespoon-sized bite onto their chip. It’s still a sensitive subject and I don’t like to talk about it. 🙂 So let’s move on to just how amazing the salsa is and, of course, how to make it.
Imagine grilled crunchy and sweet corn kernels combined with the heat of jalapenos and the sweetness of green chilies. Combine that with a bit of your favorite salsa and fresh sweet red pepper and red onion and sprinkle it with cilantro and you’ll understand how incredibly delicious this Grilled Corn Salsa is. I mean, if you take it to your next BBQ, prepare to have it disappear in mere minutes. I’d suggest doubling it and hiding half to enjoy later that night.
- 4 ears of fresh corn, husks and silks removed
- 2 Tbsp green chilies
- 1 jalapeno, seeded and chopped (I used about 8 jalapeno rings from a jar)
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- ½ red bell pepper, seeded and chopped
- 1 small red onion, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup your favorite salsa
- Salt and pepper to taste
- Preheat grill to medium. Wrap corn in tin foil or spray with cooking spray and place on vegetable grill basket. Cook about 16 minutes turning every 4 minutes. Remove from grill.
- Once corn is cool enough to handle, hold each ear upright on a plate and cut kernels off until all kernels are removed. Place kernels into a medium bowl.
- In a blender, combine green chilies, jalapeno, lime juice, and olive oil. Blend until jalapenos and chilies are finely chopped.
- Add jalapeno mixture to corn, along with bell pepper, red onion, cilantro, salsa, and salt and pepper. Serve with chips for dipping and enjoy!
Simple ingredients and easy, Delicious!!!!! Would eat it again!
Thanks so much, Sarah! I’m glad you enjoyed it! 🙂