Grilled Corn Salsa
Grilled Corn Salsa
Brie Thompson
8
10 minutes
15 minutes
Sweet grilled corn, juicy tomatoes, creamy avocado, and a squeeze of lime make this grilled corn salsa the first thing to disappear at any get together. Key Lime Infused Olive Oil and Spicy Sriracha White Barrel Aged Balsamic bring zesty heat, while Cumin & Garlic Taco Rub and Lime Fresco Infused Sea Salt add bold, savory flavor. Scoop it up with chips or spoon it over burgers, tacos, or grilled chicken.
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Ingredients
- 4 Ears of Corn, shucked
- 2 Tbsp Cumin & Garlic Taco Rub, divided
- 4 Tbsp Key Lime Infused Olive Oil, divided
- 2 cups Cherry Tomatoes, halved
- 2 Avocados, diced
- ½ cup Cotija Cheese, crumbled
- 2 Limes, juiced
- 2 Tbsp Spicy Sriracha White Barrel Aged Balsamic
- ½ tsp Lime Fresco Infused Sea Salt
- ⅓ cup Cilantro, chopped
Directions
Preheat the grill to 350°F. Rub the corn with 1 Tbsp Cumin & Garlic Taco Rub and 1 Tbsp Key Lime Infused Olive Oil.
Place the corn on the grill and cook until grill marks appear, about 10 minutes. Let cool slightly, then shave off the kernels.
Combine the corn, tomatoes, avocados, Cotija Cheese, lime juice, remaining 3 Tbsp Key Lime Infused Olive Oil, Spicy Sriracha White Barrel Aged Balsamic, remaining 1 Tbsp Cumin & Garlic Taco Rub, Lime Fresco Infused Sea Salt, and cilantro in a large bowl.
Serve immediately with chips or veggies.
1 comment
Heather
I made this but didn’t have the Spicy Sriracha Vinegar so I used Jalapeño Lime Vinegar instead and then used Siracha salt instead of the Lime Fresco salt. I left the cheese out too. Also, I didn’t grill the corn – I bought 2 10 oz. pckgs of frozen corn and put it under the broiler for a little bit.
The salsa was really great! I’ve made lots of corn, tomato, avocado based salsa’s in the past but my husband always complains they don’t have enough flavor. As soon as I tasted this one, I went running to the living room and told him he had to try it. He not only tried it but went back for seconds! I’ll definitely be making this again!
We had it as a side dish with chicken.
I made this but didn’t have the Spicy Sriracha Vinegar so I used Jalapeño Lime Vinegar instead and then used Siracha salt instead of the Lime Fresco salt. I left the cheese out too. Also, I didn’t grill the corn – I bought 2 10 oz. pckgs of frozen corn and put it under the broiler for a little bit.
The salsa was really great! I’ve made lots of corn, tomato, avocado based salsa’s in the past but my husband always complains they don’t have enough flavor. As soon as I tasted this one, I went running to the living room and told him he had to try it. He not only tried it but went back for seconds! I’ll definitely be making this again!
We had it as a side dish with chicken.