Creamy Charred Corn Summer Salsa
Corn is so easily transformed into something really outstanding when you simply char it over a flame.
I don’t know about you, but the smell and taste of charred corn SCREAMS “it’s summa time!!!” to me. I’m always trying to create recipes that use this super simple, yet delicious ingredient. I practically throw it in everything. But when you make it the star of the show, that’s when the game has changed. I’ve always eaten charred corn thrown into a tomato base, tangy salsa. It’s always the supporting actor but usually never the star. Here, i’ve made it the dang star. This salsa is not your typical salsa. It has a creamy sauce! I don’t know if you can’t already tell, but i use a variation of the same sauce for so many of my salads. So, this salsa resembles a salad, and can be eaten as a salad, but is really a salsa that i use to top all of my favorite Mexican dishes such as tacos and enchiladas. I also eat this salsa with chips. So many chips. All of the chips.
I’m going to get to the point. This salsa is super simple and this recipe yields plenty of it to use for your meal and then some (with chips, perhaps).
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 25 minutes
Yield: 4-5 servings
Ingredients:
for the salad
1. 3 ears of corn, peeled
2. 3/4 cup onion, minced
3. 2-3 tbsp pickled jalapeños, diced (depending on your spice tolerance)
4. 1/2 cup tomato, diced
5. 1/2 cup cilantro, finely chopped
for the dressing
1. 3 tbsp mayo (use your favorite mayo here- quality matters!)
2. 2 tbsp olive oil
3. 1/2 lime, juiced
4. 1/2 tbsp whole grain mustard
4. salt to taste (i like about 1/2 tsp for mine)
Method:
1. Place your ears of corn over a flame such a grill or a gas stovetop to charr. Continuously flip the corn to ensure the whole ear of corn charrs. You do not want to over-charr, just until you see about 15% of the corn develop a deep color. This process should take about 20 minutes.
2. In a medium sized bowl, add your onion, jalapeño, tomato and cilantro.
3. While your corn is charring, prepare your dressing. Mix together all of your ingredients for your dressing in a small bowl and whisk to emulsify.
4. Once your corn is charred, remove them from the heat, allow to cool for a minute and begin to strip the kernels off of the corn by laying it flat and using a sharp knife to cut along the cob to remove all of the kernels.
5. Add your corn kernels to your bowl with the rest of your ingredients, top with your dressing and mix well to combine. Allow your salsa to chill in the fridge for at least 10 minutes before serving! Enjoy overtop your favorite Mexican dishes or with some chips!
