You may have noticed that I’ve posted quite a few grilled corn recipes lately, like Mexican Street Corn Pasta Salad, and most recently Grilled Corn and Potato Chowder. About a month ago, my sweet neighbor Cassie took her family to pick corn at a local farm. Let’s just say her kids make quick work of picking corn, so they had plenty to share with the neighborhood.
I took 2 dozen ears–they even brought it to me shucked and ready to go! Seriously, how awesome is that? I decided to grill it all up and freeze it to use later–minus the grilled corn I used that very day to make this fabulous grilled corn salsa.
I love the combination of flavors in this salsa, especially the contrast of the sweet corn against the spicy peppers. My family was crazy about it too. I opened a bag of tortilla chips so we could all give it a try and my husband nearly finished an entire jar himself in one sitting.
Roasted Corn Salsa
- 8 ears corn (about 3 cups corn kernels)
- 1 tablespoon olive oil
- 5 cups chopped tomatoes (about 3 pounds)
- 2 large pablano peppers, chopped
- 1 red jalapeno, seeded and diced
- 1 cup chopped red onion
- 1 1/2 cups cider vinegar
- 1/4 cup lime juice
- 2/3 cup sugar
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh cilantro, chopped
- Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
- Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
- Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
- Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
- Cool and ladle into airtight jars. Keep refrigerated for up to one week.