Photo: Grilled Corn Salsa Recipe
Ingredients
- 4 ears corn, in their husks
- 2 jalapeno peppers
- 2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice
- 1/2 cup diced red onion
- 1/2 teaspoon minced garlic
- 3 tablespoons roughly chopped fresh cilantro leaves
- 1 tablespoon roughly chopped fresh mint leaves
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
Directions
Soak the ears of corn (in their husks) in a deep bowl filled with cold water for 1 hour, placing a plate or other heavy waterproof item on top of the corn to keep the ears submerged.
Preheat a grill to medium. Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently, until the outer leaves are blackened. Grill the jalapenos for 5 to 6 minutes, turning periodically. Remove the corn and jalapenos from the grill and set aside to cool.
Once the corn is cool, remove the husks and silk and discard. Cut the kernels off of the cobs and place in a large bowl. Stem, seed and finely chop the jalapenos and add to the bowl with the corn, along with the tomatoes, red onions, garlic, cilantro, mint, lime juice, olive oil and salt. Stir well to combine.
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By petesjoy
Adelaide
on February 08, 2013
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This tasted great and looked beautiful. It got absolutely wolfed down at a friend's BBQ. I grilled and prepared it before most guests arrived and served them with some corn chips for everyone to eat before the BBQ mains were ready and there was practically none left! In fact, if we'd hadn't run out of corn chips I definitely think it would've all been gone! I didn't bother deseeding the tomatoes, nor the jalapenos because I like a spicy salsa. Wish I'd made a guacamole too though because the two would've gone together like a dream...
By cp9079_11507551
Detroit, MI
on August 09, 2010
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I went to the market and purchased some fresh corn. I then followed your recipe to the letter. I grilled the corn, added the ingredients and it was one of the most tastiest dishes I have ever prepared! The corn was so sweet! I took it to a party where we were serving all foods from Mexico and this dish went so fast! I heard people just talking about it. they wanted to know who made this dish. I felt proud. Thank you Emeril!
By bobbyphippins_1...
Hayes, 86
on August 01, 2010
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This is a must try! With or without the mint, it is wicked good!
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