I’m patting myself on the back for this one.
Honestly, I think this tastes fabulous. I just whipped it up and it came out incredible. It reminds me of the future warm nights to come and will accompany a nice cold beverage.
I can’t wait to put it on my chicken fajitas. Although this would be great on rice, on salad….or even by the spoonfuls by its self.
I am still not sure if this is considered salsa. It is very rustic and not saucy like regular salsa is. Mexican corn salad? or Relish? uh, who cares what it’s called. Go make it. Its summer in a bowl.
Grilled Corn Salsa
- 4 ears of corn on the cob, husked
- 1 Anaheim pepper
- 1 medium zucchini, cut in half
- 1 can hot fire roasted chilies (8 oz.)
- 1/4 teaspoon cumin
- 1/4 teaspoon medium chili powder
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon kosher salt
- freshly ground pepper
1. Heat grill or grill pan. Spray with cooking spray and place ears of corn, pepper and cut zucchini on grill. (I had to do the corn first then the rest since my grill pan wasn’t big enough for everything at once). Turn occasionally so that all sides of get a little crispy. The corn takes the longest about 15 minutes. Let everything rest, to cool off.
2. Meanwhile, combine the rest of the ingredients in a medium-sized bowl. Stir to combine.
3. Cut the corn kernels off of the cob and place in bowl. Remove the charred skin from the Anaheim pepper – don’t worry if you don’t get it all off. Cut in half and remove seeds. Dice and put in bowl with corn. Dice the zucchini and add to the bowl. Stir everything together. Taste. It may need more salt or pepper.