We love to grill during the summer months. It’s not only quick and easy but it also keeps the mess contained to one area….the grill. I have really been grilling corn a lot lately. I just love the charred sweetness it adds to the fresh corn on the cob. I am always looking for new ways to use corn in recipes. We grow so much of it here on our farm that sometimes, it gets a little boring to just eat plain old corn on the cob.
Last week, I was trying to think of a way to “jazz” up some crab cakes I was broiling. I remembered a spicy Grilled Corn and Mango Salsa I had at a party recently so I decided to try to duplicate it. I love salsa because not only it is great served with chips as an appetizer or snack but also its delicious paired with a favorite meat, fish or seafood. Plus, with all the great produce in season now, it is so easy and affordable to make. It tastes so much better that the jarred “stuff”. You can even add more protein to the salsa by mixing in some black beans as well. Mangoes are perfect for this because their sweetness balances the spiciness of the other salsa ingredients.
Here’s how it goes. Start out by cleaning three ears of corn. I used our delicious bi-color corn we grow here at Russo’s, but you can use any variety you like. Brush with canola oil and grill until the kernels have a nice charred color.
Once the corn is grilled and cooled. Cut the kernels of the cob and add to a medium mixing bowl.
Dice up the jalapeno, red pepper, onion, mango and cilantro. I only used half of the jalapeno to keep the heat at a minimum. If you like your dishes with a little more spice, certainly use the whole jalapeno or even a hot pepper with more heat. Add these ingredients to the corn.
Drizzle with 2 tablespoons of canola oil and the juice of one lime. Season with salt and pepper and mix together.
The sweetness of the mango, the heat from the jalapeno and the smokey, charred flavor of the corn combined together for the perfect balancing act. The colors are so bright and vibrant. Pair with your favorite chips, meat, or as I did crab cakes. What kind of salsa do you like to make?
- 3 Ears of Jersey Fresh Corn, grilled
- ⅓ cup Onion, finely diced
- ⅓ cup Red Pepper, finely diced
- ¼ cup Jalapeno Pepper, finely diced
- 1 Lime
- 3 tablespoons Cilantro
- 3 tablespoons Canola oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Brush corn with canola oil and grill until nicely charred.
- Cut corn off cob and add to a mixing bowl.
- Finely dice onion, red pepper, and jalapeno and add to corn mixture.
- Cut lime in half and squeeze the juices of both side over salsa.
- Add cilantro, salt and pepper and mix well.
- Serve with chips or topping for poultry, meat or seafood.