A beautifully light and refreshing salsa which balances the sweetness of fresh corn and tomatoes with the bitter charring and fresh lime. When charring the corn and jalapenos, there are two methods that are equally effective firstly you could use a grill or secondly you could use the open flame of a gas stove. If you do go with the gas stove method do be prepared for it to make a mess.
The lightness of this salsa is perfect for balancing rich meats or for complimenting seafood. I use it on a variety of tacos and burritos but it also works equally well as a side dish for barbecued meats or seafood. This can be made 24 hours ahead and refrigerated.
Charred Corn Salsa
- 3 ears corn husked
- 2 medium jalapenos
- 2 medium tomatoes finely diced
- ½ small Spanish onion diced
- juice and zest of 1 lime
- 1 teaspoon ground sumac
- ¼ cup fresh coriander leaves finely chopped
- salt and pepper to taste
- Heat barbecue on medium-high and brush the grill with vegetable oil. Add the jalapenos and corn and cook for 3-4 minutes on each side or until lightly charred then turn and repeat. Remove from heat and set aside to cool.
- Strip kernels from corn cob. Remove jalapeno stems and seeds then finely dice.
- Add all ingredients into a large bowl and mix well. Serve topped with additional coriander leaves.