This recipe is part of my Trio of Salsas I serve with Spicy Grilled Tri-Tip. But you can make each individually and pair them with all sorts of food.
serves 6 You may replace or augment the Anaheim chili with 1 or 2 minced jalapenos if you prefer a spicy salsa.
- 3 ears of corn
- 1 red onion, cut into ¼‑inch-thick rounds left intact
- 2 teaspoon vegetable oil
- 1 medium red bell pepper, cut into ¼‑inch dice
- ¼ cup anaheim chiles, cored seeded and cut into ¼‑inch dice
- 2 small tomatoes, seeded and cut into ¼‑inch dice
- ¼ limes, juice only
- ¼ cup cilantro, minced
- ¼ teaspoon kosher salt
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Husk corn and remove silk. Brush corn and onion slices with oil.
Grill corn and onions (taking care to keep rounds intact)4 to 6 inches from medium-hot heat 3 minutes. Remove onions from grill when they are charred a bit, but still crisp; set aside. Turn corn. Cover the grill about 15 minutes longer, turning often, until tender and charred. Remove corn from grill; cool 20 minutes.
Cut corn from ears. Cut onions into ¼‑inch dice. Mix corn, onions and remaining ingredients. Set aside at least 30 minutes and up to over night before serving.