Who doesn’t love corn? Weirdos, that’s who. Technically speaking, this is more of a relish or salad than a salsa. Maybe a chunky salsa? Either way, it works as a side or as a topping, so you can call it whatever you want, just make sure you eat it, because it’s great.
I love making this salsa because it’s full of those killer Southwest flavors and best of all, it’s really easy to make. There are two major cheats that make it so:
- Blow-torching the corn.
- Chipotle Tabasco.
Using a culinary blow torch is one of the greatest kitchen hacks ever. Sometimes you just don’t wanna fire up the grill. Or hold ears of corn over a stovetop flame for minutes at a time so the kernels can burst their juice everywhere. The blow torch makes all this much easier, because in approximately thirty seconds, you’ve added that beautiful scorch and gotten to play with fire.
The Tabasco is my secret ingredient in a ton of Tex Mex dishes I prepare at home. Easily my favorite flavor, the Chipotle sauce is super smokey and actually quite mild, and a few dashes brings this salsa to life!
