2teaspoonsKosher Saltplus more to season at the end
4earsSweet CornHusked, scrubbed to remove the silks
1-2tablespoonsOlive Oil
1cupChopped Fresh Tomatoes
1/2cupChopped Red Onion
1smallRipe AvocadoPeeled, pitted and chopped
2tablespoonsMinced Fresh Cilantro
1Serrano PepperStem and seeds removed, diced
1JalapeñoStem and seeds removed, diced
juice from one Lime
Instructions
Fill a large pot of water, add 2 teaspoons of salt and bring to a rolling boil. While the water is heating, heat the grill to 400°F. When it reaches 400°F, clean and oil the grill.
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.
Notes
VariationsAdd more fresh veggies. Have something you love in salsa? Add it. Chopped red bell pepper, green onions, poblano peppers (milder). Add what you love.Throw in some cotija cheese. This salty cheese is classic in Mexican food and delicious with the zesty flavor of this salsa. It makes it taste like Elote.Like is smoky? Add some chopped chipotle en adobo for a chipotle corn salsa recipe.Black beans. Mix in a can of black beans for more substance.Storing the salsaStore in an airtight glass container in the refrigerator for up to 3-4 days.