It’s definitely felt like summer around here! It’s hot, humid, the garden is going crazy, and we’ve been eating a lot of sweet corn! We usually boil it in a large pot on the stove, but the other evening we decided to try it on our Big Green Egg along with some marinated chicken breasts. We grilled some of the corn in their husks and some without their husks. Both ways turned out great, but it’s a lot easier to just remove all the husks to begin with!
We had some leftover corn from our dinner so I cut the kernels off and some other ingredients from my garden to make the grilled corn salsa. Hope you enjoy!
3 cups of corn, grilled
4 cups of tomatoes
1 red onion
1 sweet red pepper
1/4 cup cilantro
1/2-1 lime, juiced
2-15 oz cans of black beans, rinsed and drained
1 teaspoon dried oregano
1 1/2 teaspoon garlic salt
Fresh ground pepper, to taste
- Remove husks and silks from corn. Place fresh corn on the grill at 350 degrees for about 20 minutes, rotating occasionally.
- When corn is cooked, set aside and let cool.
- After corn is cool, cut kernels from cob and place in a large bowl.
- Place tomatoes, onion, red pepper, jalapeños (remove some seeds if you don’t want the salsa to be as spicy), and cilantro in a food processor and chop ingredients.
- Placed the chopped ingredients in the large bowl with the corn.
- Squeeze the lime juice over the ingredients.
- Rinse the black beans and place in the large bowl also.
- Add the oregano, garlic salt and fresh ground pepper. Mix well.
- Refrigerate and let flavors mix for awhile. Enjoy!