Name: Grilled Corn Salsa
Total time: 1 h 15 min
Ingredients: 2 ears corn , unshucked; 1½ tablespoons vegetable oil; 1½ tablespoons lime juice; ½ jalapeño chile , stemmed, seeded, and minced; 1 teaspoon ground cumin; 1 small garlic clove , minced; ⅛ teaspoon table salt; 1 red bell pepper , stemmed, seeded, and minced; 1 scallion , sliced thin; 1 tablespoon chopped fresh cilantro leaves

Why This Recipe Works

We wanted a grilled corn salsa that delivered smoky depth without sacrificing the juicy sweetness of summertime corn. Grilling the corn with the husk allowed the ears to steam, which made for well-cooked corn. Then, removing the husk and returning the corn to the grill gave a final touch of caramelized char. To balance the richness of the grilled corn, we tossed the kernels with a bright mix of lime juice, cumin, and minced jalapeño, and we finished the salsa with scallion and cilantro for a fresh finish.

Before You Begin

This salsa is great with tortilla chips or served atop seafood or chicken.

Instructions

Cut and remove silk protruding from top of 2 ears of corn.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Place corn on grill (over coals, with stem ends facing cooler side of grill, for charcoal). Cover and cook, turning corn every 3 minutes, until husks have blackened all over, 12 to 15 minutes. (To check for doneness, carefully peel down small portion of husk. If corn is steaming and bright yellow, it is ready.) Transfer corn to cutting board. Using chef’s knife, cut base from corn. Using dish towel to hold corn, peel away and discard husk and silk with tongs.

Return corn to grill (over coals for charcoal). Cook, turning as needed to char corn lightly on each side, about 5 minutes. Remove corn from grill; let cool slightly. Cut kernels from cobs; discard cobs.

Combine ½ tablespoons, 1½ tablespoons lime juice, ½ jalapeño chile (stemmed, seeded, and minced), 1 teaspoon cumin, 1 small minced garlic clove, and ⅛ teaspoon table salt in large bowl. Stir in 1 red bell pepper (stemmed, seeded, and minced) and corn until well combined (corn salsa can be refrigerated for up to 2 days). Just before serving, stir in 1 thinly sliced scallion and 1 tablespoon minced cilantro and season with salt to taste.