Come for a visit and you’ll see. We’ll feed you lots of grilled corn, bbq chicken, and hard apple cider. It’s what we live on come May – August. Make this grilled corn salsa and you’ll understand what we’re obsessing over. Sweet, slightly charred grilled corn, fresh tomatoes, onion and cilantro, lime juice and a little heat from serrano pepper. Heaven in a dip, I say. Your summer’s about to get a little more legit. There’s seemingly a hundred different ways to grill corn and everyone’s got their own trick. Well, we’re no exception. John and I have grilled tons of corn during our three years of marriage and we’ve gotten pretty darn good at it. Not to brag, but we know what we’re doing when it comes to grilled corn. The trick? Leave the husk on and grill it first, then once it gets a char remove the husk and strings and put it back on for a little color. Two-three minutes later and you have grilled corn perfection on your hands. This salsa is everything I love – sweet, savory, spicy, crunchy, and fresh. It’s perfect with chips, on top of tacos, tostadas, or enchiladas, inside quesadillas and atop Mexican pizzas. Perfect any way you serve it – you really can’t go wrong. Side note: you can learn about the origins of salsa here. What are you waiting for? Get a chip and dig in! *mad props to @gnarleighjen for being my bodacious hand model. babe alert.
