It’s once again everyone’s favorite day for dinner in our house…Taco Tuesday!
Today, I’m making a fresh salsa using sweet corn on the cob that I’m grilling to add that smoky, slightly charred flavor of Summer. Which I’m craving. Summer, that is. It’s beautiful, warm and sunny today, so I thought this salsa using fresh corn would transport me right to the middle of July! I need a tan too, but that’s a different story. š
This salsa is versatile and can be eaten with tortilla chips, used as a topping for tacos, burrito bowls or as a filling for any kind of southwest-inspired dish. If I were using it as a filling, I’d omit the avocado (not completely, don’t be silly) and use it on the side.
This is super simple…let’s make some salsa!
Easy, right? You too should be celebrating Taco Tuesday with this light and fresh grilled corn salsa!
If you make it, SHOW ME and I’ll post your pics! Let me know what you think in the comments below. What is your favorite way to make salsa?
Thank you for stopping by My Busy Kitchen! – Tiffany xo
- 2 ears corn on the cob
- 1 cup tomatoes, diced (remove seeds and you'd get rid of the extra moisture we don't want here)
- 1 jalapeno, finely diced
- 1 clove garlic, minced
- 1 avocado, cut into small chunks
- salt & pepper
- 1 lime
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Heat grill pan (I grilled indoors today - definitely get outside if you can!) to medium heat and brush the corn with vegetable oil. Grill approximately 10-15 minutes until it gets that beautiful grilled color. Turn every couple of minutes to get all sides.
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While the corn is cooking, chop the tomatoes, jalapeno, garlic and the avocado and add all to a bowl.
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When corn is complete, cut off the cob and add to the bowl with the other ingredients.
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Toss all together and add a pinch of salt and pepper.
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Add the avocado and juice of one lime and combine.
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TASTE! Add more salt if desired.
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Chill for at least 15 minutes so the corn reaches the same temp as the fresh components and serve with tortilla chips, as a topping or filling. YUM!
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