Grilled Corn and Pepper Salsa

Summer = grilled corn. It’s as simple as that! 

If you decide to make this fresh and colourful grilled salsa you’ll understand why I am so obsessed with it. Slightly charred corn and peppers with sweet red onion, jalapenos, organic lime juice and fresh cilantro picked right out of my herb garden. Perfect! 

This salsa is everything I love. It’s both sweet and savory, slightly spicy and has a nice light crunch. Not to mention there are so many ways to serve it, a few of my faves are on top of tacos or grilled fish, inside quesadillas or simply served as a side dish. I have to confess I’m guilty of eating it right out of the bowl! 

Ingredients:

1 large organic red bell pepper

2 cobs of fresh peaches and cream corn 

1 large ripe mango chopped into cubes

1 organic lime 

2 tbsp of finely minced red onion

1 jalapeno seeded and chopped finely 

Salt and pepper to taste

Fresh cilantro finely chopped 

Instructions:

Preheat BBQ grill to 400 degrees fahrenheit. While BBQ is heating lightly brush extra virgin olive oil on the shucked corn cobs and the pepper. Place on the hot grill and grill with the lid shut until charred, rotating the corn and peppers to get equal charred sides. This won’t take too long so keep your eye out. 

Let the corn and pepper cool. Once cool, take the kernels off the cob and chop up the pepper. 

In another bowl add chopped mango, jalapeno, red onion, corn niblets, chopped pepper and chopped fresh cilantro. Mix gently! Squeeze lime juice on top and season with salt and pepper. 

Taste and adjust seasoning as needed by adding more lime juice and or more salt and pepper. I like to have mine with a lot of lime but it is all personal preference. 

This is best served fresh but it will keep in the fridge for several days. I love to double this recipe so I can have it for a few days. 

Enjoy!