Grilled Corn Salsa
Grilled Corn Salsa
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Mexican
Author:
Olivelle
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Chips and salsa is a hit at any party and this grilled corn salsa will be no different! Sweet corn, bright tomatoes, and avocados are the perfect base for this chunky salsa. Zesty lime oil and spicy sriracha vinegar give you the perfect sweet-heat flavor, especially paired with the salty Cumin & Garlic Taco Rub. Serve with chips and veggies, top burgers, or pair with chicken and steak for added flavor!
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 Olive Oil
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2 Tbsp Spicy Sriracha White Balsamic Vinegar
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2 Tbsp Cumin & Garlic Taco Rub & Seasoning, divided
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½ tsp Lime Fresco 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.