When it comes to summer cookouts, grilled corn salsa is the undisputed champion of side dishes. Its sweet, smoky, and tangy flavors are the perfect complement to any grilled meat, and its vibrant colors make it a feast for the eyes as well as the taste buds. Whether you're a seasoned salsa-maker or a novice cook, creating a contest-winning grilled corn salsa is easier than you think. With a few simple tips and tricks, you can craft a salsa that will have your guests raving and coming back for more. Get ready to ignite your taste buds and impress your friends and family with this ultimate guide to making the best grilled corn salsa.
Here are our top 4 tried and tested recipes!
GRILLED CORN SALSA
Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CONTEST-WINNING GRILLED CORN SALSA
Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day. -Teri Kman Laporte, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7-1/2 cups.
Number Of Ingredients 12
Steps:
- Fill a Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly., On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes. , Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato., In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED CORN SALSA
Provided by Michael Chiarello : Food Network
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
- Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
- Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
- Serve with tortilla chips or as a topping for tacos.
GRILLED CORN SALSA
I am happy to report that this recipe was a finalist in last year's (2008) Taste of Home corn recipe contest. Essentially, I grill vegetables whenever I grill something else, and this is a great way to eat them. This salsa is wonderful used in a burrito with black beans and jack cheese. I add tomatillo sauce to the top of my burritos.
Provided by PainterCook
Categories Corn
Time 1h
Yield 7 cups
Number Of Ingredients 11
Steps:
- Fill a stock pot two-thirds with water and bring to a boil. Add the corn, reduce heat, cover, and simmer for 5 minutes or until crisp-tender. Remove corn.
- Spray your grill rack with non-stick spray before you start the grill. Grill the corn, squash, red pepper and onion over medium heat 8-10 minutes, turning occasionally, til lightly browned. Remove and let cool slightly for handling.
- Cut corn from cobs (you can buy a handy gadget for this or use a broad knife), cut squash, red pepper,and onion into smallish (think salsa sized, for dipping, etc.) pieces. Transfer to a large bowl and add the tomato.
- In a jar with a tight-fitting lid, combine olive oil, vinegar, basil, salt, garlic powder, and oregano. Shake well and immediately pour over corn mixture, tossing to coat.
- Cover and refrigerate at least 1 hour or until chilled.
Nutrition Facts : Calories 246.4, Fat 16.8, SaturatedFat 2.4, Sodium 350.5, Carbohydrate 24.4, Fiber 4, Sugar 6, Protein 4.3
Tips:
- Choose the freshest corn possible. Fresh corn will have a bright green husk and plump kernels.
- Grill the corn over medium-high heat. This will help to caramelize the natural sugars in the corn and give it a smoky flavor.
- Let the corn cool slightly before cutting it off the cob. This will help to prevent the kernels from falling apart.
- Use a variety of fresh, flavorful ingredients in your salsa. This could include tomatoes, onions, cilantro, lime juice, and jalapenos.
- Season the salsa to taste with salt and pepper. You can also add a pinch of cumin or chili powder for extra flavor.
- Serve the salsa immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Grilled corn salsa is a delicious and versatile dish that can be enjoyed as a dip, a side dish, or even a main course. It is easy to make and can be tailored to your own personal taste. With its bright and fresh flavors, grilled corn salsa is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe, give grilled corn salsa a try. You won't be disappointed!
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