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Grilled Corn Salsa

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We love a good homemade fresh salsa in the summer. This one is especially good when sweet summer corn is in season. If you don't have a grill or grill pan, give your cobs a quick sear in a cast iron skillet to get that smoky, charred flavor. You can also use frozen corn, (they even sell it pre-charred!) just make sure it's fully defrosted and drained of excess moisture before you make your salsa. If you really want to get fancy you could make homemade tortilla chips, but store-bought works too!

Can I make this salsa in advance?

Yes! You can make this salsa up to 3 days in advance—just hold off on the basil and avocado until you're ready to serve. Store in an airtight in your fridge to keep it fresh. 

Have you made this yet? Let us know how it went in the comments below! 

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Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
For the salsa

ears of yellow corn, husks removed

2 tbsp.

extra-virgin olive oil

Kosher salt


ripe avocado, chopped

1 c.

quartered grape tomatoes


red onion, finely chopped

2 tbsp.

sliced basil

For the Dressing
1/4 c.

extra-virgin olive oil

1/3 c.

lime juice


clove garlic, minced

1 tsp.

crushed red pepper flakes

Kosher salt

  1. Brush corn with oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife.
  2. In a large bowl combine corn, avocado, tomatoes, onion and basil.
  3. In a medium bowl, combine oil, lime, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated.
  4. Serve with tortilla chips.

Erik Bernstein
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