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Introduction
Charred corn salsa finds its roots in Mexican cuisine, where the beloved corn is celebrated in countless dishes. This vibrant salsa's origins can be traced back to the street food vendors who would char corn over smoky coals, infusing it with an irresistible depth of flavor. Today, it's a beloved staple at backyard gatherings and barbecues across North America, where the char-grilled corn adds a smoky dimension that pairs beautifully with the bright, fresh flavors of salsa verde. Seasonally, this salsa shines in the summer months when corn is at its peak sweetness.
Ingredients
• 4 ears of corn, husks and silk removed
• 12 ounces tomatillos, husks removed and chopped
• 1/2 red onion, diced
• 1 jalapeño pepper, stemmed, seeded, and finely chopped
• 1/4 cup chopped fresh cilantro
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil or vegetable oil, for brushing
Step 1:
Prepare the grill or grill pan for medium-high heat.
Step 2:
Brush the corn ears with olive oil or vegetable oil.
Step 3:
Grill the corn, turning occasionally, until charred in spots, about 8-10 minutes.
Step 4:
Remove the corn from the grill and let cool slightly.
Step 5:
Using a sharp knife, carefully cut the kernels off the cobs into a mixing bowl.
Step 6:
Add the chopped tomatillos, diced red onion, chopped jalapeño, chopped cilantro, lime juice, salt, and cumin to the bowl with the corn kernels.
Step 7:
Gently toss the ingredients together until well combined.
Step 8:
Taste and adjust seasoning with more salt, lime juice, or jalapeño if desired.
Q: Can I use canned or frozen corn instead of fresh?
A: Fresh corn will provide the best flavor and texture, but canned or frozen corn can be used in a pinch. Be sure to char the corn on the grill or in a skillet to achieve a similar smoky flavor.
Q: How long does the salsa last in the fridge?
A: The salsa will keep for up to 5 days when stored in an airtight container in the refrigerator. However, it's best consumed within 2-3 days for optimal freshness.
Q: Can I make this salsa ahead of time?
A: Yes, you can prepare the salsa a few hours in advance and refrigerate it until ready to serve. The flavors will have time to meld, but it's best to add the cilantro just before serving to maintain its freshness.
• For a milder salsa, use less jalapeño or substitute with a milder pepper.
• Canned or jarred tomatillos can be used if fresh are unavailable, but the flavor may be slightly less vibrant.
• This salsa is naturally vegan and gluten-free.
• For added smoky depth, consider charring the jalapeño and onion along with the corn.
Serve the salsa immediately with tortilla chips or as a topping for tacos, burritos, or other Mexican dishes.
Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
Grill the corn while preparing the other ingredients to save time. The salsa can be made a few hours ahead and refrigerated until ready to serve.
- For optimal charring, make sure the grill is hot before adding the corn.
- Adjust the amount of jalapeño to suit your desired level of heat.
- Allow the grilled corn to cool slightly before cutting the kernels off the cobs to prevent burning your fingers.
For a creamier texture, blend half of the salsa in a food processor or blender. For a smoky twist, char the jalapeño and onion along with the corn.
Pairs well with margaritas, Mexican beers, or iced tea. Also delicious served with guacamole and chips or as a topping for grilled meats or fish.
Best in late summer when corn and tomatillos are in peak season.
This recipe is vegan and gluten-free. It does not contain any major allergens, but it does include corn, which some people may be allergic or sensitive to.
