This Grilled Sweet Corn salsa is short and straightforward! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and lime juice and cilantro.

Short and unfussy is what I’m all about this week.

After a long weekend in Austin, Texas {whoot-whoot!} for a BlogHer conference, I’m not in the mood to truly cook and I’m surely not in the mood to do dishes. Who would be after a weekend of being served memorable food, free drinks and so many social gatherings that don’t end in a sink full of dirty dishes… hey a girl could get use to it, I’m simply sayin.

I’ll recap my BlogHer trip to Austin in a few as I’m finishing up the post, but first I want to share with you this salsa I simply so happened to whip up. I honestly only had a few things in the fridge and freezer… and lucky for me Pat picked up fresh corn at the store so it all came together for an standout dinner and plus it gave me an excuse to use these kitchen-made jalapenos. I know right.

If you haven’t grilled your corn yet… you’re missing out. Sweet corn + grill = unbelievable-corn-toastyness. It’s true… it’s a whole lot easier than boiling and like I mentioned earlier… less dishes are dirtied in the making. Now this could be served up with corn tortilla chips for a kick butt snack or party app. But next week I’m sharing with you a little ditty you won’t want to miss. I’m not going to tell you what that ditty actually is… only that if you love this method… well, you’ll love the ditty.

Promise.

First, start by lightly brushing 4 ears of sweet corn with a little bit of light olive oil. Place them on a grilling rack or directly on the grill grate until a handsome char happens. Watch closely.

Next, dice up half of an orange bell pepper, similar to the size of corn kernels.

And then work the same magic on half of a red bell pepper.

Next, dice up about a quarter cup of red onion, small like the peppers.

And then dice up a few of those pickled jalapeños. About a tablespoon or more if you prefer more spice.

Next, mince up a handful of fresh cilantro. Then add all of the above to a good-sized mixing bowl.

Finally, it’s time for the utterly fun yet messy part. Use your sharpest of knives to cut the corn off of the grilled corn.

Keep going until you have a giant pile of corn.

Next, add all of that corn and add it to the bowl with the peppers and onions.

And then toss to combine.

Lastly, cut a juicy lime in half.

And then squeeze both halves over the corn salsa.

Next add a tablespoon of olive oil…

And then season with a half to 3/4 of a teaspoon of kosher salt. Go ahead and take a tortilla chip to taste it after a half a teaspoon, chips have salt so you won’t want to over salt. Know-what-I-mean?

Stir it up for one last and final time before covering it and letting it do it’s thang in the fridge for 30-60 minutes.

Ta-daaaa! Soooo unfussy…

And this Grilled Sweet Corn Salsa is simply the right thing for snacking. But stay tuned to see what I truly used this salsa for. Eeek!

Also… You might want to stop by the STAR Fine Foods Facebook page and entire to win this FABULOUS giveaway! Click here for the deets.

Now, who wants to dive head first into this bowl?

Enjoy! And if you give this Grilled Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook : 120 Wholesome Kitchen-made Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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