Grilled salsa


Alan Bennett

Makes: 8 servings

Prep Time: 20 mins

Cook Time: 10 mins


2 ears corn on the cob, shucked

1 jalapeño peppers, split and seeded

1 sweet onion, cut in 1/4" slices

6 tomatoes, cut in half

1 garlic cloves, minced

1/4 cup cilantro, chopped fine

2 lime (fresh), cut in half and squeezed

1 1/2 teaspoon salt

Vegetable spray


Get your grill to a medium-high heat (slightly red coals for charcoal grill)

Spray corn, pepper, onion and tomato slices with vegetable spray

Grill corn & onion about 10-15 minutes, turning occasionally

Grill tomato slices and jalapeno about 8 minutes, turning occasionally

Remove vegetables from grill and let cool about 15 minutes

Cut the corn kernels from the cob and place in a large mixing bowl.

Be sure to use the back of your knife to scrape the "milk" from the cob after you have cut the kernels off the cob.

Discard the cobs

Coarsely chop the onion slices and add to the mixing bowl

Finely chop the garlic and cilantro and add to the mixing bowl

Chop the tomatoes and add to mixing bowl

Add salt to taste

Squeeze the limes and add to mix

Mix all ingredients well

Note: you may also want to add black pepper and even some sugar if you like a spicy & sweet salsa

Serve with corn chips

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