Last night I made my third batch of Roasted Corn Salsa in less than a month which can only mean two things…  One, this salsa is awesome and two, it’s high time it makes an appearance on the blog!!

This bright, flavorful salsa features grilled corn, roasted peppers, fresh tomatoes, cilantro, and lime juice.  It pairs perfectly with grilled fish and grilled avocado (<– my new favorite way to eat avocados).  We’ve also tried the salsa on shrimp tacos and, although Matt thinks it’s a bit too lime-y for eating straight, I personally really enjoy eating it with tortilla chips.

Last night’s batch of salsa is being refrigerated until we have Matt’s parents over for dinner tomorrow night.  Making it ahead of time will save me prep time on Saturday and the extra hours in the fridge will allow the salsa flavors to fully combine.  I’ll post pictures of the final meal (grilled salmon!) next week.

You will need…
Cooking Spray
4 ears Corn, husked
4 Anaheim Peppers or 4 Cubanelle Peppers (for less heat), or a combination of the 2 types
1 cup diced Tomatoes (from approx. 2-3 Roma Tomatoes)
6 tablespoons freshly squeezed Lime Juice (from approx. 3-4 limes)
1/4 cup chopped Cilantro
1/2 teaspoon Salt
1/4 teaspoon Ground Pepper

Directions:

Lightly coat the grates of a grill* set to medium heat with cooking spray.   Place the corn and peppers directly on the grill.  Allow the corn and peppers to cook, turning occasionally, until the corn kernels start to brown slightly and the peppers become soft and dark splotches start to form on the green skins.  Transfer the roasted corn to a plate to cool.  Place the roasted peppers in a large bowl and cover for 10-15 minutes.

Cut each corn ear in half, then place the flat end down on a cutting board and slice the kernels off of the cobs.  When the peppers are cool enough to handle, peel and discard the skins and remove the stems, seeds, and membranes.  Slice the peppers into 1/4″ pieces.

Combine the corn, peppers, tomatoes, lime juice, cilantro, salt and pepper in a large bowl.  Serve immediately or cover tightly and refrigerate up to 3 days to allow the flavors to intensify before serving.

Serving suggestions:

• Serve over grilled salmon or another grilled fish (salmon recipe coming soon!)
• Spoon over grilled avocado (slice avocado lengthwise & remove pit; brush grill with oil and place avocado halves directly on grates for 2-3 minutes until grill marks appear)
• Serve as a fresh, citrus-y salsa with tortilla chips

*If you don’t have a grill, use boiled corn on the cob or thawed frozen corn kernels.  The peppers can be roasted in an oven… here are some basic instructions on how to do this from Ina Garten.