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Is there anything better than corn right out of the patch?  My Fire Roasted Corn Salsa is the perfect blend of goodness from the summer earth.  Corn is sweet and roasting it on the fire caramelizes the natural sugars bringing it to life.  Add crisp vegetables, peppers for a kick and avocado for its rich creaminess, and you have a winner.  Serve corn salsa on top of grilled fish or chicken, alongside a summer burger or with corn chips for dipping.     

 

Fire Roasted Corn Salsa 

3 large ears of corn 

½ teaspoon canola oil 

1 large avocado, cubed 

½ medium red onion, finely chopped 

1 large tomato, diced 

1 red pepper, diced  

1 green bell pepper, diced 

1 poblano pepper, chopped 

1 small jalapeno, seeded and finely chopped  

1 lime 

1 garlic clove 

1 tablespoon white balsamic vinegar  

Salt to taste 

 

Remove husks from corn and rub with oil.  Roast corn on a hot grill or grill pan until it is brown, rotating to cook all sides.  Allow corn to cool and cut the kernels from the cob. Zest and juice the lime into a serving bowl and whisk with garlic and vinegar.  Add all vegetables and toss, salt to taste.

For more of Lorie’s recipes, visit our McKinney Kitchens page.

You can also visit Lorie’s website, A Taste of Paris, for recipes and information on her culinary trips across France.

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