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Roasted Sweet Corn Salsa – Grilling Gala 2019

Roasted sweet corn salsa is the perfect accompaniment to Grilled Lamb Kabobs.

Roasted Sweet Corn Salsa

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By Chef Todd Leonard CEC Serves: 21
Prep Time: 45 minutes

Salsa goes great with any savory dish.

Ingredients

  • 4 ears white sweet corn on the cob, roasted then cut from the cob
  • 3 each roma tomatoes, seeded and diced
  • 1 each red bell peppers, small diced
  • 1 each green bell peppers, small diced
  • 1 1/2 each jalapeños, seeded and minced
  • 1/2 each red onion, small diced
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon garam masala
  • 8 fluid ounces tomato juice
  • 2 each limes, juiced
  • 1/2 tablespoon kosher salt, to taste
  • 1/4 tablespoon ground black pepper, to taste

Instructions

1

Grease your grill grates and heat grill at medium high.

2

Place corn on the grill and cook for a few minutes, until corn starts to char. Then turn. Repeat until all four sides are cooked.

3

Let corn cool and cut kernels from the cob.

4

Add corn to a large bowl with all the other ingredients.

5

Taste and adjust seasoning as need.

6

Store in covered container.

7

Keeps up to 5 days.

Need more grilling inspiration? Read all the recipes from our 8th annual Grilling Gala here.

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