I saw a recipe on Epicurious that looked tasty and knew it would pair nicely with the Chipotle Cumin Chicken Thighs I was making for dinner. I adapted the recipe to suit our tastes by adding fresh garlic and a little bit of green onion. I really loved the fresh flavors of the grilled corn with fresh tomatoes, cilantro, onion, and jalapeno. This salsa was terrific just with chips or used in tacos with the leftover meat. I have a feeling I will be making this salsa all summer long.
How to Make Grilled Corn Pico De Gallo
Preheat grill to 375 degrees. Remove the husks and silk from corn. Rub the corn with a touch of olive oil then place them on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium-high heat for about 12-14 minutes, making sure to turn to evenly cook all sides. Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.
Combine the tomato, red onion, jalapeno, cilantro, green onion, and minced garlic with the cooled corn kernels. Drizzle with the lime juice then season well with sea salt and freshly cracked pepper, to taste. Serve with chips or with any of your favorite Mexican dishes such as tacos, enchiladas, burritos, and quesadillas. Enjoy.