Sweet-and-Spicy Corn Salsa is full of fresh summer ingredients. Grilled corn is a delicious addition to this dip or relish for grilled meats.
Place the corn into the boiling water and cook for 5 minutes.
Remove with tongs, allow excess water to drain back into the pot and pat with paper towels to dry.
Lightly brush the corn with the olive oil and place on the grill, turning every 30 seconds to a minute, allowing browned spots to form. Total grilling time will be 2-3 minutes.
Remove corn from the grill and allow to cool for 5 minutes.
Remove the corn kernels from the cob with a sharp knife and place into a medium-size mixing bowl.
Add the tomatoes, red onion, avocado, cilantro, serrano, jalapeño, and lime juice, and toss to combine. May be served immediately or covered and refrigerated for a few hours to allow the flavors to blend. Salt to taste prior to serving.