Easy Corn Salsa
Fresh corn on the cob is grilled and then tossed with jalapenos, cilantro and a sweet and spicy dressing for a perfect salsa to serve with chips, over meat, or even as a fresh summer side dish.
ears of corn
seeded and finely minced
chopped fresh cilantro.
crumbled queso fresco or feta cheese
Honey Lime Dressing
juice and zest
fresh minced garlic
Preheat grill to medium-high.
Grill corn cobs for 10-15 minutes until beginning to char, turning the corn frequently. Remove corn from grill and allow to cool until cool enough to be handled.
Slice kernels off the cobs. A great way to do this is to place corn cobs in center of bundt pan and cut off the kernels with a sharp knife--the kernels will fall directly into the bowl.
In a large mixing bowl, combine honey, hot sauce, lime juice, lime zest, salt, garlic, and jalapeno together.
Stir in the corn kernels. Refrigerate for 2 hours for flavors to develop.
Add in fresh cilantro, diced red peppers and cheese if using.
To make this dairy free, omit feta cheese.
To make this Corn salad vegan, use sugar in place of honey and omit feta cheese.
This Roasted Corn Salad can be served as a salad, a side dish, or even a salsa with chips.
Corn Salad can be served immediately, but is best when served after refrigerated for 2-3 hours, to allow flavors to blend.
Mexican Corn Salad can be stored for up to 5 days.
If you don't have fresh corn on the cob, roast defrosted frozen corn kernels in a 400 degree oven for 20 minutes, until browned.
Easy Corn Salsa https://amindfullmom.com/grilled-corn-salsa/ June 23, 2020