No grill? No worries! This summery charred corn salsa — Mexican-street-style — doesn’t require an outdoor grill. Kick-start summer’s festivities with a deee-licious corn salsa that is perfectly crunchy and loaded with the season’s best flavors: zesty lime, fruity olive oil, and smokey goodness. Ditch the bland boiled corn and place raw ears of corn over the flame of a gas stove to get just as good of a char without ever stepping outside. No special grilling gadgets are required for this cooking hack, all you need is a gas stove and kitchen tongs and you’re all set! Your dinner party won’t be complete without this crunchy corn salsa (and a margarita bar), so get “grilling!”
- 4 ears of corn (husks removed)
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled cotija (or feta cheese)
- 1 lime (juiced)
- 1 garlic clove (minced)
- 1 jalapeño (seeded and minced)
- 1/4 cup finely diced red onion
- 1/2 cup roughly chopped cilantro
- 1/4 teaspoon paprika
1. To char the ears of corn, turn on the flame of a gas burner and place an ear (one at a time) on the grate. Turn occasionally using kitchen tongs until each ear of corn is lightly charred. Allow the ears of corn to cool and set aside.
2. In a medium-sized bowl, combine the olive oil, cheese, lime juice, minced garlic, jalapeño, red onion, cilantro, and paprika.
3. Once the corn cools and can be handled, remove the kernels using a sharp knife.
4. Add the charred corn kernels to the bowl with the cheese and seasoning and toss to coat.
To char the ears of corn, turn on the flame of a gas burner and place an ear (one at a time) on the grate. Turn occasionally using kitchen tongs until each ear of corn is lightly charred.
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