Ingredients (~6 servings)
- 2 medium ears fresh corn
- 1 medium orange bell pepper
- 1 medium roma tomato, diced small
- 1/4 cup diced red onion
- 2 Tbsp chopped cilantro
- 1/2 jalapeno, seeds and ribs removed, minced
- 1/2 tsp minced garlic
- 1/2 tsp chili powder
- 1 tsp Mexican hot sauce (like Valentina)
- 1/2 Tbsp olive oil
- 3/4 tsp lime zest
- 1 Tbsp fresh lime juice
- Salt and black pepper to taste
Get Your Grill to ~450F
Preheat a grill over medium-high heat.
You can also do this over a gas stovetop set to medium flame, but be careful – corn kernels pop when they get hot so stand back a bit.
Char the Corn and Bell Pepper
Grill the corn and orange bell pepper until charred all over.
For the corn, rotate every ~3 minutes to get all sides nicely blackened. The bell pepper takes about the same timing.
You’re looking for actual char marks, not just light browning – this is where the flavor comes from.
Prep the Charred Vegetables
Let the corn and pepper cool enough to handle.
Cut the kernels from the corn cobs – I like to stand the cob in a large bowl to catch all the kernels as they fall.
Core and seed the bell pepper, then dice it into pieces about the same size as the corn kernels.
Combine Everything and Season
Add the corn and bell pepper to a large bowl along with the diced tomato, red onion, cilantro, jalapeno, and garlic.
Add the chili powder, hot sauce, olive oil, lime zest, and lime juice; toss everything together.
Season with salt and pepper to taste – start with 1/2 tsp salt and adjust from there.
The salsa tastes best after sitting for ~30 minutes to let the flavors meld. Store in the fridge up to 3 days.
Charred Corn Salsa
Ingredients
Ingredients (~6 servings)
- 2 medium ears fresh corn
- 1 medium orange bell pepper
- 1 medium roma tomato diced small
- 1/4 cup diced red onion
- 2 Tbsp chopped cilantro
- 1/2 jalapeno seeds and ribs removed, minced
- 1/2 tsp minced garlic
- 1/2 tsp chili powder
- 1 tsp Mexican hot sauce like Valentina
- 1/2 Tbsp olive oil
- 3/4 tsp lime zest
- 1 Tbsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Preheat grill to medium-high heat (450F).
- Grill corn and orange bell pepper until charred all over, rotating every 3 minutes.
- Let corn and pepper cool until safe to handle.
- Cut kernels from corn cobs into a large bowl.
- Core, seed, and dice bell pepper to match corn kernel size.
- Add diced tomato, red onion, cilantro, jalapeno, and garlic to bowl.
- Add chili powder, hot sauce, olive oil, lime zest, and lime juice.
- Toss everything together.
- Season with salt and pepper to taste, starting with 1/2 tsp salt.
- Let sit 30 minutes before serving for flavors to meld.
- Store in fridge up to 3 days.
