Grilled Corn Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 ears of corn
  • 2 jalapeño peppers
  • ½ can white beans
  • ½ bell pepper
  • ½ small red onion
  • 1 tomato
  • ½ cup cilantro
  • 1 teaspoon smoked paprika
  • 1 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
Instructions
  1. Preheat grill to medium heat.
  2. Soak the corn in water so that the husks don't light on fire on the grill, at least 20 minutes.
  3. While corn is soaking, finely mince tomato, bell pepper, red onion, and cilantro. Add to a bowl with white beans.
  4. Once corn is soaked, remove from water and peel husks back ¾ of the way. Rub corn and jalapeño peppers with olive oil, salt, pepper, and smoked paprika.
  5. Place corn and jalapeño peppers on grill. Close lid and grill for 3-4 minutes, until corn is slightly charred and pepper skins are blistered. Flip the corn and peppers to the other side, and grill with lid closed another 3-4 minutes. Remove from grill and set aside to cool.
  6. Remove kernels from grilled corn with a sharp knife. Mince jalapeños; remove seeds if you want the salsa more mild.
  7. Add corn kernels and minced jalapeños to the bowl with minced veggies and beans. Season with 1 tablespoon olive oil, juice of 1 lemons, salt, pepper, and some extra smoked paprika to taste. Serve on top of smokey corn gazpacho, or as a dip or topping for tacos, meats, or veggies.
Recipe by The Two Bananas at https://thetwobananas.com/smokey-corn-gazpacho/