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Corn Salsa

Yields1 Serving

Corn Salsa 180

 3 ears corn, husks and silks removed
 1 tablespoon Tantillo California Extra Virgin Olive Oil
 2 large firm-ripe tomatoes, diced
 1 fresh Anaheim chili, stemmed, seeded, and diced
 2 cloves garlic, minced or pressed
 3 tablespoons Tantillo Lime Juice
 1 tablespoon ground New Mexico or California chilies
 Salt and pepper

Lay corn on a lightly oiled grill over a solid bed of hot coals (you can hold your hand at grill level for only 1 to 2 seconds) or over high heat on a gas barbecue; close lid on gas barbecue.


Turn the cobs as needed for even grilling. When they are evenly browned on all sides (about 12 minutes) remove from grill and cut corn from cobs.


In a bowl, mix kernels with Tantillo California Extra Virgin Olive Oil, tomatoes, diced chili, garlic, Tantillo Lime Juice, ground chilies, and salt and pepper to taste. Buon Appetito!