This dish combines the smoky sweetness of grilled corn with zesty lime, fresh vegetables, and herbs, creating a refreshing complement to any summer gathering.
Ingredients
Scale:
4 ears of fresh corn, husked
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 small red onion, finely chopped
1/2 cup cilantro, chopped
1/4 cup lime juice, freshly squeezed
2 tablespoons olive oil
2 cloves garlic, minced
1 jalapeño, seeds removed and finely chopped (optional for spice)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Preheat your grill to medium-high heat (approximately 400°F/200°C).
Place the husked corn directly on the grill grates and grill for about 10-15 minutes, turning occasionally until tender and slightly charred.
Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob and place them in a large mixing bowl.
Add the diced red and yellow bell peppers, chopped red onion, chopped cilantro, and minced garlic to the bowl.
Drizzle the olive oil and freshly squeezed lime juice over the mixture. Season with salt and black pepper, adjusting to taste.
Gently toss all the ingredients together until evenly mixed.
Cover the bowl and refrigerate the salsa for at least 30 minutes before serving.
Serve with tortilla chips or as a topping for grilled meats, tacos, or salads.
