Grilled corn salsa is a summertime favorite. It is fun as a side, or paired with a grilled chicken breast and served over rice. It’s the dish you love at Qdoba, but haven’t yet made at home. Well now you can!
2-3 Ears of Sweet White, Yellow or Bi-Color Corn, rinsed and husked
1 Medium Shallot
1 Large Lime
1Ssmall Handful of Fresh Cilantro, chopped
Fresh Black Pepper
1 Tablespoon of Canola or Vegetable Oil
Preheat your grill or grill pan to a medium high heat.
Rub corn with canola or vegetable oil.
Grill for 10-15 minutes, slightly charring the corn on all sides. Turn every 3 minutes or so.
As your corn grills, finely dice the shallots and chop the cilantro. Toss the sprigs, but go for the leafy bits.
After the corn has been grilled and cooled, remove and place in a bowl.
Run a sharp knife alongside the length of the corn cob, removing the kernels from the cob.
Combine chopped shallot, cilantro, 2 pinches of kosher salt, and 2 cracks of fresh black pepper to your bowl of corn.
Juice the lime directly over your salsa. Stir well to combine.
Serve with warm chips, tortillas, or over freshly grilled chicken.