Grilled Corn Salsa

Name: Grilled Corn Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters anaheim chiles, cored seeded and cut into ¼-inch dice; 59 milliliters cilantro, minced; 3 ears of corn; 0 limes, juice only; 0 teaspoons kosher salt; 2 teaspoons vegetable oil

The recipe Grilled Corn Salsan is ready in roughly 20 minutes and is definitely an amazing gluten free and vegan option for lovers of Mexican food. This recipe makes 6 servings with 51 calories, 1g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up anaheim chiles, kosher salt, juice of lime, and a few other things to make it today. Only a few people really liked this hor d'oeuvre. The Fourth Of July will be even more special with this recipe.

Instructions

Brush grill rack with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill

Heat coals or gas grill for direct heat.Husk corn and remove silk.

Ingredients you will need

Corn

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Grill

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.

Ingredients you will need

Onion

Corn

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Onion

Corn

Equipment you will use

Grill

Remove corn from grill; cool 20 minutes.

Ingredients you will need

Corn

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Grill

Cut corn from ears.

Ingredients you will need

Corn

Cut onions into ¼-inch dice.

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Onion

Mix corn, onions and remaining ingredients. Set aside at least 30 minutes and up to over night before serving.

Ingredients you will need

Onion

Corn

Equipment

Grill

Ingredients

Servings:

59milliliters

anaheim chiles, cored seeded and cut into ¼-inch dice 59milliliters

cilantro, minced 3

ears of corn 0

limes, juice only 0teaspoons

kosher salt 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.