Don’t be afraid to get some good char all over the corn; that’s where a lot of the flavor comes from. We like the look of red jalapeños here, but you can also use green jalapeños (which taste the same) if they’re easier to find. Try the citrus-spiked salsa as a dip with tortilla chips or a topper for blackened fish, steak, or chicken; or tuck some into fish or shrimp tacos, combine it with black beans for a quesadilla filling, stuff a hefty spoonful into an omelet or frittata, or toss a generous amount with quinoa for a hearty main-dish salad.
6 ears fresh shucked corn
3 tablespoons olive oil, divided
1/2 cup minced red onion
1/2 cup chopped cilantro
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon kosher salt
2 red jalapeños, seeded and minced
Est. added sugars g
How to Make It
Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred, 15 to 20 minutes. Cut kernels from cobs.
Combine corn, remaining 2 tablespoons oil, onion, and remaining ingredients. Store in refrigerator up to 1 week.