Roasted Corn Salsa Recipe
Imagine being Humbled by the Taste
Unbeatable, corn salsa recipe, you won´t be disappointed.
Just look at this —
Grill Roasted Corn
I was humbled by the taste of this grilled roasted corn salsa recipe.
When you grill roast the freshest corn you can get your hands on most people will eat 3 or 4 ears.
Even when you ask them ahead of time they´ll say,
"Oh, two will be fine for me".
So plan for big appetites.
Grill Roasted Corn will make magnificent roasted corn salsa incomparable with any other I have ever eaten so be sure to hide at least 4 of the roasting ears for your corn salsa recipe whenever you grill corn.
Let´s get started.
Get the freshest corn on the cob available and soak the corn with the husk still on in water for 2 hours. Don´t add any salt to the water.
Prepare your coals. Soak with lighter fluid and let sit for about a minute. Ignite and let burn for about 45 minutes until the coals are white.
Place the corn, still in the husk, side by side on the grill, about 8 inches from the heat.
Rotate the ears as they cook so sometimes they are on the hottest part and sometimes on the cooler parts of the fire.
The ears will blacken and the silks will brown. Let the corn cook for at least 2 hours.
Did you say two hours?
Yep, this really shocked me the very first time I heard it, since I always insist that the only way to cook an ear of corn is to dip it in boiling water just long enough to take the chill off.
But, I promise you the taste of this corn is captivating.
Wait for 2 hours and then peel back the husk on one ear. If the silks pull away from the kernels and the kernels feel soft to the touch, then the ears are ready to eat.
Roll in butter, sprinkle with salt and pepper and maybe even a little hot sauce of your choosing.
Now. Where is my corn salsa recipe?
The corn is ready!
Don´t stop here, let´s go ahead and make some... come on. Stop eating the flavor bursting roasted corn. You have got to save some for the...
Delicious Roasted Corn Salsa Recipe
Remember to choose the freshest juiciest corn on the cob and roast using the recipe above.
4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 to 2 Jalapeños, finely chopped
4 Tbl chopped fresh cilantro
3 Tbl Olive Oil
Freshly ground black pepper
Roast the corn on the grill using the recipe above.
Let cool slightly, then peel back the husk and silks.
Using a large, heavy knife, slice down the cobs to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.
Whisk together the olive oil and remaining lime juice.
Season to taste and pour over the salsa.
Toss well to mix.
Serve while still slightly warm, or leave to cool, cover, and chill for up to 2 hours.
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Roasted Corn Salsa Recipe