Our friends at Southern Ontario’s award-winning Ste. Anne’s Spa has published a wonderful fall recipe.
Grilled Corn and Jalapeno Salsa
Ingredients:
- Four ears of fresh corn
- One jalapeno pepper
- Two medium-sized tomatoes
- 1/2 red onion
- Juice of 2 limes
- Zest of 1 lime
- Salt and freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions:
1. Preheat the Grill:
- Preheat your grill to medium-high heat.
2. Grill the Corn and Jalapeno:
- Brush the corn and jalapeno with a little olive oil to prevent sticking.
- Place the corn and jalapeno on the grill and cook, turning occasionally, until they are lightly charred on all sides. This should take about 8-10 minutes for the corn and 4-5 minutes for the jalapeno.
- Remove them from the grill and let them cool for a few minutes.
3. Prepare the Salsa:
- While the grilled vegetables cool, finely dice the tomatoes and red onion.
- Cut the grilled corn kernels off the cobs and place them in a bowl with the diced tomatoes and onion.
4. Handle the Jalapeno:
- Carefully remove the charred skin from the jalapeno, cut it in half, and remove the seeds if you prefer a milder salsa.
- Finely dice the jalapeno and add it to the bowl with the other ingredients.
5. Add Zest and Dressing:
- Zest the lime directly into the bowl.
- Squeeze the juice of both limes over the mixture.
- Drizzle the extra-virgin olive oil over the ingredients.
6. Season and Toss:
- Season the salsa with salt and freshly ground black pepper to taste.
- Gently toss all the ingredients together until well combined.
7. Serve:
- Allow the flavors to meld together for 10-15 minutes before serving. You can refrigerate it if you make it in advance.
- Serve the grilled corn and jalapeno salsa as a vibrant appetizer with tortilla chips or a topping for grilled chicken breasts.
8. Enjoy!
This Grilled Corn and Jalapeno Salsa is a delightful blend of smoky, sweet, and spicy flavors, perfect for celebrating the fall season. Enjoy it with friends and family!
