Grilled Corn Salsa
Grilled Corn Salsa
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
This Grilled Corn Salsa brings the perfect blend of sweet and savory with grilled corn, juicy tomatoes, creamy avocado, and a zesty lime kick. Add a touch of heat from spicy sriracha vinegar and bold cumin garlic taco rub, and you've got a salsa that’s perfect for chips, burgers, tacos, or grilled chicken. It’s the salsa that’ll have everyone coming back for more!
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Ingredients
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4 Ears of Corn, shucked
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2 cups Cherry Tomatoes, halved
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2 Avocados
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½ cup Cotija
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2 Limes, juiced
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4 Tbsp Key Lime Infused Olive Oil
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2 Tbsp Spicy Sriracha White Barrel Aged Balsamic
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2 Tbsp Cumin & Garlic Taco Rub & Seasoning, divided
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½ tsp Lime Fresco Infused Sea Salt
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⅓ cup Cilantro, chopped
Directions
Bring the grill up to 350 degrees. Rub corn with 1 Tbsp Cumin & Garlic Taco Rub and 1 Tbsp of olive oil.
Place corn on the grill for approximately 10 minutes, allowing for grill marks. Pull corn off grill and allow to cool before shaving off kernels.
In a large bowl combine corn, tomatoes, avocado cotija cheese, lime juice, remaining olive oil, vinegar, Cumin & Garlic Taco Rub, lime salt, and cilantro.
Serve with chips or veggies.
1 comment
Heather
I made this but didn’t have the Spicy Sriracha Vinegar so I used Jalapeño Lime Vinegar instead and then used Siracha salt instead of the Lime Fresco salt. I left the cheese out too. Also, I didn’t grill the corn – I bought 2 10 oz. pckgs of frozen corn and put it under the broiler for a little bit.
The salsa was really great! I’ve made lots of corn, tomato, avocado based salsa’s in the past but my husband always complains they don’t have enough flavor. As soon as I tasted this one, I went running to the living room and told him he had to try it. He not only tried it but went back for seconds! I’ll definitely be making this again!
We had it as a side dish with chicken.
I made this but didn’t have the Spicy Sriracha Vinegar so I used Jalapeño Lime Vinegar instead and then used Siracha salt instead of the Lime Fresco salt. I left the cheese out too. Also, I didn’t grill the corn – I bought 2 10 oz. pckgs of frozen corn and put it under the broiler for a little bit.
The salsa was really great! I’ve made lots of corn, tomato, avocado based salsa’s in the past but my husband always complains they don’t have enough flavor. As soon as I tasted this one, I went running to the living room and told him he had to try it. He not only tried it but went back for seconds! I’ll definitely be making this again!
We had it as a side dish with chicken.