Charred-Corn Salsa

Name: Charred-Corn Salsa
Yield: Makes about 2 cups
Ingredients: 2 ears of corn, husked; 2 ounces crumbled queso fresco; ¼ cup finely chopped red onion; 2 teaspoons olive oil; 1 teaspoon finely grated lime zest; Kosher salt, freshly ground pepper

By Claire SaffitzPhotography by Gentl Hyers

June 21, 2016

Gentl & Hyers

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

Recipe information

Yield
Makes about 2 cups

Ingredients

2 ears of corn, husked

2 ounces crumbled queso fresco

¼ cup finely chopped red onion

2 teaspoons olive oil

1 teaspoon finely grated lime zest

Kosher salt, freshly ground pepper

Preparation

Step 1
Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.
Step 2
Toss kernels with queso fresco, onion, oil, and lime zest in a medium bowl; season with salt and pepper.

TagsSalsa Condiment Corn Vegetable Queso Fresco Cheese Dairy Summer Nut Free Grilling Fourth of July Memorial Day Labor Day Bon Appétit

Recipe notes

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