If you live in the Midwest then now is the time for sweetcorn.
It comes to this neck of the woods in a flash in August and stays just a little while. A fleeting summer delight, it’s so sweet at this time of year that there’s no need to add salt or butter or any other such thing to it – it’s literally perfect as it is.
That’s not to say that I’m averse to dollying it up somehow – this grilled corn salsa is one of the most delicious ways to enjoy corn I’ve found. Throwing the corn on the bbq gives it such a deep, smoky flavour which reacts so well to the cilantro and cumin lime dressing (taken from this salad I blogged about earlier in the summer). Serve it with steaks or fish, or just scoop it up with corn tortilla chips and wash down with a cold beer.
Grilled Corn Salsa
- 2 ears of sweetcorn
- 1/4 red onion, diced
- 1/2 bunch of cilantro, diced
- 1/2 lime, juiced
- olive oil
- pinch of cumin
- Remove husks from corn and lightly coat in olive oil. Cook on the bbq right over the flames charring the corn slightly as you turn it.
- Place onion and cilantro in a bowl. Combine the lime juice, olive oil, cumin and salt in a small jam jar and shake. Set aside.
- Once corn has cooled down use a knife to gently slide down the sides of the corn, removing the kernels. Add the corn to the cilantro and onion, pour over dressing to taste, and toss. Adjust seasoning if needed. Serve with corn tortilla chips.