When true BBQ legends can dust off their grills & make some flames happen as friends and family gather together in the backyard, summer is when true BBQ legends can dust off their grills. Nothing beats the taste of flame-grilled meats, seafood, and vegetables. As the weather heats up, sweet corn fields thrive, with corn growing taller and more lovable as summer kicks off. Corn is at its prime from May through September but can be found all year long.
Corn was first grown and discovered thousands of years ago in southern Mexico and is now a staple food found in households worldwide. Several varieties of corn range in different colors, such as blue, red, purple, orange, and the most common form found in America is yellow or sweet corn. Corn has many uses, from being milled into flour for tortillas, made into soups, salsas, sauces, added to salads, snacks like popcorn, and eaten straight off the cob, rolled in butter with a sprinkle of sea salt.
Grilling Corn for Corn Salsa is a quick, easy, and enjoyable way to cook corn. Unpeeled corn is soaked in water and placed directly onto the grill to seam in its husks, unwrapped at the last minute to add some color to the corn, and mixed with simple ingredients consisting of grilled corn, tomatoes, red onions, fresh lime juice, cumin, jalapeños, red bell peppers, sea salt, and cilantro.
Use this salsa on top of tacos, nachos, grilled chicken, or fish as a dip with tortilla chips or added to a salad for a punch of flavor.
Does corn need to be soaked before grilling?
Can I grill corn after boiling?
Is corn better steamed or boiled?
- 3 medium Whole Corn on the Cob, covered and soaked in water for a minimum of 20 minutes
- 1 large Roma Tomato, seeds removed & diced small
- 1/4 small Red Onion, diced small
- 1 Fresh Lime, juiced
- 1/4 medium Jalapeño, seeds and veins removed, diced small
- 1/4 medium Orange Bell Pepper, seeds and veins removed, diced small
- 1/4 teaspoon Ground Cumin
- 1 tablespoon Fresh Cilantro, chopped
- 1/4 teaspoon Sea Salt
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