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Welcome to summer in my home, where we make some version of a grilled corn salad at least once a week. If you’re used to eating soggy boiled corn, let me assure you that fresh grilled corn is a whole different experience! This salsa is great on its own, with chips, or served over grilled chicken, steak or fish. Stay tuned for another recipe using this salsa!
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Grilled Corn Salsa
Ingredients
- 3 ears corn
- 3 plum tomatoes, diced
- 2 shallots, finely diced
- 1 avocado, diced
- 3 Tablespoon olive oil
- 2 Tablespoons fresh squeezed lemon or lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 4 frozen parsley cubes 2 frozen garlic cubes
Instructions
- Grill Corn: Place corn directly on gas burner on the highest heat; turn every few minutes until charred to your taste. Cool, then cut kernels off and place in a bowl. (Alternatively, you can grill corn using an outdoor grill, a grill pan pr a broiler.)
- Add remaining ingredients to bowl and stir to combine.
Notes
Plan ahead: Salsa can be made up to one day ahead of time.
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