This summer, you’ve valiantly tested your grilling prowess with hits from lemon-garlic zucchini to baby potato salad with peach salad, chicory and pumpkin seeds. You’ve proven that you can make the perfect grilled sirloin steak and even please a vegan or two who has gathered at your table. As September slinks in—remember, summer is still here until September 21 this year—it’s time to go easy on yourself. This six-ingredient (plus salt) corn salsa comes together in a few minutes, and cooking the corn on the grill breathes charred, nuanced life into ho-hum salsa.
“Corn? Love. Salsa? Love. Now grill the corn before you turn it into salsa. You’re welcome,” says Chef Andres Dangond, who certainly knows a thing or two about grilling thanks to his post as the executive chef for Lynx Grills. “Make this recipe and simply scoop it with chips into your mouth, use it in a nice fresh salad, or even as a topping for a Tex-Mex pizza.” Bowl, table, friends, done.
Chef Andres Dangond’s Grilled Corn Salsa
Makes 3-4 (appetizer) servings
- 2 large corn cobs
- ¼ cup red onion, diced
- 1 cup tomatoes, diced
- 1 jalapeño pepper, seeded and minced
- 2 tbsp lime juice
- 1/3 cup cilantro, roughly chopped
- Salt, to taste
How to make it
Preheat grill as needed.
Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred.
Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.
Season with salt to taste and serve.