Roasted Corn Salsa
Roasted Corn Salsa is fantastic to top your favorite taco, whether beef, chicken, shrimp or any other version you like to make. Roasting the corn, chile peppers and garlic give a nice roasty flavor with a bit a smoke touch from the grill. The combination of all the ingredients give you a salsa flavor you’ll want to make when you want to impress your friends or just because you’re tired of regular taco sauce or pico de gallo.
Makes about 4-5 cups
4 Fresh Ears of Corn, Removed from the Husk
3 Tablespoons Extra Virgin Olive Oil
2 Roma Tomatoes, Seeded and Diced
2 Large Poblano Chiles, Roasted, Peeled, Seeded, and Diced
2 Large Jalapeno Chiles, Roasted, Peeled, Seeded, and Diced
⅛ Cup Fresh Cilantro, Chopped Fine
1 Teaspoon Dried Marjoram
3 Large Garlic Cloves, Roasted, Peeled, and Chopped
½ Teaspoon Champagne Vinegar or Sherry Vinegar
Juice from ½ Medium Lime
1 Teaspoon Kosher Flake Salt
Prepare the grill for direct cooking over medium to medium-high heat (350° to 450°F).
Lightly brush the ears of corn with 2 tablespoons of the oil. Grill the corn over the direct heat about 10 or so minutes until they start to get light brown char all over. Leave the lid closed. Turn every minute or two so the ears char evenly. Remove from the grill and let cool. Cut the corn kernels from the cobs and place in a medium mixing bowl. Add the other ingredients, including the remaining tablespoon of olive oil and teaspoon of Kosher salt. Mix well. Set aside until ready to use.
Serve salsa hot or at room temperature.