The sweet corn is at the market and it tastes so good cooked on the grill.
Erin's Corn, Avocado & Tomato Salad and Amy's Chili Lime Corn Salad are delicious ways to make the most of summer produce. This salsa is how we do corn at my house, when we aren't eating it straight from the cob.
I always cook a few extra ears when I make grilled corn in case someone wants seconds — and so I have enough leftover to whip up this side dish.
The combination of lime juice and fresh corn is a taste I just can't get enough of. Yellow or red bell peppers add some crunch, but since my husband is not a huge pepper fan, I usually leave them out.
We like to eat this salsa with chips or pair it with tacos, grilled meat or fish.
Grilled Corn Salsa
3 ears of grilled corn on the cob
1 pint yellow and red grape tomatoes, halved or quartered
1 bunch green onions, thinly sliced
1/2 cup to 3/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
1 teaspoon lime zest for garnish
Optional: 1 bell pepper, any color, diced
After the ears of corn are cool enough to handle, slice kernels off the cob and place in medium bowl. Hint: Use a bundt pan (shown below) to catch the kernels as you slice them off the cob.
Add tomatoes, green onions, cilantro, bell pepper if using, and lime juice. Add salt and pepper and stir to combine. Sprinkle with lime zest.
Serve immediately or refrigerate for 30 minutes or more. A little chilling lets the flavors combine and really boosts the taste of this salsa.