Grilled Corn and Jalapeño Salsa
10 AUG 2020
We can’t believe it’s August already, but that means Ontario corn season is coming! The tradition of stopping by the little road stands on the way to the cottage to pick out the perfect bunch of cobs is a special memory for many of us. One of our most celebrated and versatile crops, corn is one of my personal favourite ingredients. From chowder to fritters, or simply grilled and slathered with butter and salt, who can resist perfect sweet Ontario corn!
Here’s a Grilled Corn and Jalapeño Salsa recipe to share from Glendale G&GG's Chef Tom Barac to spice up taco night.
- 4 ears of corn
- 2 jalapeño peppers
- ½ red onion (finely chopped)
- Juice and zest of 1 lime
- Salt & pepper to taste
- 1 tbsp of vegetable oil
- Cilantro finely chopped (to personal preference)
- Preheat BBQ to 350 degrees (medium if the grill doesn’t have a thermostat)
- Season corn with salt and pepper. Place on the grill alongside jalapeños and cook for 35-40 minutes or until corn is cooked and jalapeños are soft to the touch
- Place jalapeños in a small bowl and cover with plastic wrap. This will make peeling the skin off much easier. Let them sit for about five minutes, peel and remove seeds, then finely chop
- Remove the corn kernels from the cob carefully using a knife. Pro tip: Cut the bottom of the cob off to give you a flat surface, then remove the kernels. Another tip is to place a small cup upside down inside the bowl. That way when you’re sawing the corn off, it falls into the bowl with minimal splatter or mess
- Add the finely chopped jalapeños, the finely chopped red onion, lime juice and zest, vegetable oil, salt and pepper to the mix and allow it to cool in the fridge. Once the salsa is cool, you can add as much (or as little) chopped cilantro as you’d like.