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Grilled Corn Salsa

Posted by mmillet on May 29, 2013

Grilled Corn Salsa

Traeger'ed corn is a delight that is almost unparalleled. It makes a handsome companion for any meat or stands marvelously on its own. We've had some requests for healthier recipes and gluten-free, so of course we figured corn was the "golden" solution. This Grilled Corn Salsa is both light and healthy and gluten- free! And it has the capability to take any ordinary meal and make it an extraordinary feast. Of course it's perfect with tortilla chips, but also would be luscious served over grilled chicken, flank steak, salmon or even juicy pork tenderloin.

This keeper of a recipe comes from our Traeger staple, Traeger's Everyday Cookbook.


PREP TIME: 5 minutes
COOK TIME: 20 minutes
RECOMMENDED PELLETS: Hickory or Mesquite

6 tomatoes, such as Roma, halved
2 green onions
1 jalapeno pepper, or more to taste, halved
3 ears sweet corn, husked
2 cloves garlic, finely minced
1 to 2 tablespoons vegetable oil
2 limes, halved or fresh lime juice to taste
1 red pepper
1-1/2 teaspoons Traeger Veggie Shake, or salt and freshly ground pepper to taste
1 teaspoon cumin
1/4 cup fresh cilantro leaves, chopped (or more)
1 orange, juiced
Optional add-ins - black beans, avocado or mango

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Grilled Corn Salsa

Arrange the tomatoes, jalapeno(s), and limes cut-sides down, on the grill grate. Add on the red pepper, green onions and ears of corn.

Grill until the vegetables have nice char marks on the cut sides. Grill the corn at the same time, turning frequently, until some of the kernels are deeply browned. The tomatoes, limes and green onions will be done after about 5 minutes to 10 minutes, so take them off.  The corn and red pepper will take about 20 minutes, rotating them a quarter-turn every 5 minutes.

how to cut corn on the cob

Transfer the vegetables to a cutting board and let cool. With a sharp knife, cut the corn kernels off the cob.

TRAEGER TIP - My favorite trick is to use a bundt pan to make cutting off the corn kernels a breeze and keep them from flying all over your countertop. Set the corn on its end on top of the center section of the bundt pan. (see below) Cut away!

How to cut corn on the cob

Slip the skins off the tomatoes and dice. Trim off any ends that are too burnt and dice the green onions. Remove the skin and the seeds from the red pepper (for the instructions, check out this post) and dice. Seed the jalapenos (or leave the seeds in for a noticeably hotter salsa), and mince. Transfer the grilled vegetables to a mixing bowl. Add in the chopped fresh cilantro. You could also add in those extra optional salsa ingredients. (I opted for some diced avocado. Yum!)

Stir in the minced garlic, vegetable oil, lime juice from the grilled limes, Traeger Veggie Shake, juice from the orange, and cumin. (If you don't want the added juiciness of the orange, you can add in a couple of squeezes of honey to give that hint of sweetness - or do both!)

The salsa can be made several hours ahead, but tastes best the day it is made.

Grilled Corn Salsa

Dig in while the salsa is fresh and at room temperature for the best flavor.

Grilled Corn Salsa