Grilled Corn Salsa

Looking for a stand out side dish at your next cookout? Smoky-sweet grilled corn meets charred red pepper, zesty lime, and a little heat from jalapeño in this vibrant Grilled Corn Salsa. Finished with creamy crumbles of queso fresco, it’s the perfect balance of fresh, bright, and bold. Scoop it with chips, pile it onto tacos, or serve it as a colorful side at your next cookout—just be ready for it to disappear fast.

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Grilled Corn Salsa
Serves about 4

Ingredients:
6 ears fresh corn, shucked and grilled
1 red pepper, halved, grilled, then diced
3 green onions, sliced
1 small shallot, minced
1 jalapeño, minced
1/2 cup fresh cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
Freshly ground black pepper
1/2 cup queso fresco, crumbled

Directions:

1. Grill the corn over medium-high heat for 12 minutes, turning every 3 minutes until some kernels start to char. Let cool, then strip kernels from the cob.

2. Grill the red pepper halves until the skin chars slightly or for about 10 minutes. Place the grilled pepper into a paper bag, and let rest for five minutes. Remove the skin with a paring knife, and then dice pepper.

3. Mix the grilled corn, red pepper, green onions, shallot, jalapeño, and cilantro together in a large bowl. Drizzle with lime juice, olive oil and spices, and mix together.

4. Sprinkle the top with the crumbled queso fresco. Serve as a side salad, or as a salsa with corn chips.