Just Julie's BBQ Grilled Corn Salsa

Photo: Michael Norpell

Ingredients

4 ears fresh corn

2 limes, juiced

4 plum tomatoes, seeded& diced

1 red onion, finely diced

2 Jalapeños, seeds& veins removed, finely diced

4 tablespoons fresh cilantro, chopped

3 tablespoons olive oil

Kosher salt

Freshly cracked black pepper

Preparation

How to prep the corn for the grill: Gently peel back the corn husks making sure the husk stays connected to the ear of corn. Pull out the silk and wrap the husk back around the ear of corn. Soak the corn in water for 2 hours. You may need to use a heavy pot or a brick wrapped in tin foil to weigh the corn down so that all the ears are fully submerged in the water.

Let’s grill & make the salsa: Pre-heat the grill to 300°F to 350°F. Place the soaked corn, still in the husk, side by side on the grill. Rotate & turn the ears occasionally as they cook – 15 minutes. When husks blacken, remove & place the ears of corn directly on the grate & turn often to gently char / brown the corn – 5 to 8 minutes.

Let cool slightly & using a large knife, slice down the cobs to remove the kernels.

Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños and cilantro. Whisk together the lime juice & olive oil; Pour over corn mixture. Season with Kosher salt & freshly cracked black pepper to taste.

Serve while still slightly warm or chill for up to 2 hours.

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About

“Seriously, Norps?”

I hear that phrase often rumbling from Toes with his signature “hair flip.” There is not much to the hair flip…Toes is bald, but he gets his point across.

When I over indulge in something, that's the moment when he utters that phrase. For example, he knows when it is sweet corn season in the household, because bushels of corn are stacked on the kitchen counter from the CSA (Community Supported Agriculture) program: Sweet Earth Organic Farm.

“Seriously, Norps? Corn again!”

I love all types of sweet corn; white, bread ‘n butter, or just yellow. I have to become inventive and serve it in a variety of ways:
•Grilled
•Creamed
•Salsa
I combined grilled corn into a salsa to serve with the Spicy Black Bean Burgers for Just Julie’s BBQ Challenge. The smoky, slightly charred corn kennels complimented the black bean burgers well by adding a nice crunchy texture. The natural sweetness of corn exploded when you bit into each golden nugget.

“This salsa is a repeat. Seriously, Norps.”

The salsa also worked well with Chimichurri Marinated Flank Steak or Citrus Marinated Grilled Chicken Breasts.