A fresh and bright side dish that’s perfectly matched with grilled meats.
Finished using your grill to cook the meat? Now it’s time to give the side dish a boost of flavor! This salsa salad hybrid is so easy to put together. The freshness is a perfect complement to grilled meats, or you can even use it as a taco topping. While it’s not exactly practical to fire up a grill for 5 minutes of corn roasting, it’s a great way to utilize a grill you’ve already warmed up for cooking other proteins. Plus, then you get to cook the whole meal outdoors, and you can prepare the salsa quickly while the meat is resting.
No grill? No worries. You can recreate the charred appearance using a broiler or one of these handy kitchen blowtorches. If you’re really in a pinch, you can even use thawed or canned corn. The only drawback there is that you won’t be able to roast or char the kernels. Three large ears of corn is about 2 cups of kernels.
Heat a grill for medium heat direct cooking, about 350-400f.
Place the shucked corn cobs directly over the hot part of the grill and rotate every minute for about 5 minutes total. This will char the corn and cook it slightly, while still keeping the kernels plump and juicy.
Cut kernels off cobs, and place into a bowl along with the chopped cilantro, onion, jalapeno. Add the lime juice, salt and chipotle powder, then stir to combine.