Grilled Corn Salsa

Grilled Corn Salsa is a vibrant mix of smoky-sweet corn, tropical pineapple and mango, crisp shallots, and creamy avocado. Tossed with lime juice, cilantro, and a touch of heat from serrano or jalapeño, it’s a fresh, colorful addition to any meal. Serve chilled as a side, topping, or appetizer.

Recipe Information

Total Time:

Yield:

6 cups

Ingredients

4 ears sweet corn, husks and silk removed

2 tablespoons vegetable oil

1 cup diced fresh pineapple

1 small mango, peeled, pitted and diced (about 1 cup)

1 shallot, finely chopped

½ cup chopped fresh cilantro, plus additional for garnish

1 serrano or jalapeño chile, seeded and sliced*

1 teaspoon lime zest

3 tablespoon fresh lime juice

½ teaspoon coarse kosher salt

1 avocado, seeded, peeled and diced

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Directions

Preheat grill with a greased grill grate for direct cooking over medium-high heat (400°F). Brush corn with oil. Grill for 10 to 12 minutes or until slightly charred, turning frequently. Remove from grill; cool slightly.
Cut kernels from cobs and place in a medium bowl. (You should have about 3 cups corn kernels.) Stir in pineapple, mango, shallot, ½ cup cilantro, serrano chile, lime zest and juice and salt. Cover and refrigerate for 2 hours before serving.
To serve, gently stir avocado into corn mixture. Garnish with additional cilantro, if desired.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with serrano and jalapeño peppers, wear protective gloves.