Karl’s Grilled Corn Salsa

I am making grilled shrimp tacos, so I thought I would grill some corn to make a grilled corn salsa to go with it. Wife Jan really likes corn salsa and when she logged it into the Noom app after dinner, so does Noom. Everything in the salsa was a “green” food.

Karl’s Grilled Corn Salsa

Note: You need to grill the corn long before you will be ready to grill the shrimp, this would be difficult using a briquette barbecue. With a gas grill—which is what I am using—it is simply a matter of turning off the gas between grilling the corn and the shrimp.

Karl’s Grilled Corn Salsa

Ingredients

1 ear white sweet corn

Corn seasonings

½ tsp. melted butter
¼ tsp. chili powder
Pinch black pepper
Pinch Kosher salt

2 limes, juiced
½ tsp. lime zest
1 beef steak tomato, seeded and finely diced
½ cup red onion, finely diced
½ cup fresh cilantro, coarsely chopped
1 clove garlic, crushed
1 tsp. raw agave syrup
¼ tsp. Mexican oregano
Pinch black pepper
Pinch Kosher salt

Directions

1. Brush the ear of corn lightly with butter and sprinkle it with the seasonings.

Tip: For the Noom program you do not want to slather on the butter. You want just enough so that the seasonings sticks to the surface. Of course, if you are not dieting, go for broke.

2. Grill the ear of corn until spotty browned on all sides.

Tip: Set the corn directly on the flames and rotate the corn every 8-10 minutes until the ear is covered with spots of browning.

3. Let the corn cool and then remove the corn nibblets from the cob with a knife.

4. Put the corn into a mixing bowl and add the lime juice, zest, tomato, red onion, cilantro, garlic agave, and seasonings.

5. Toss to mix and coat the ingredients.

6. Set the bowl aside to meld for half an hour.

Tip: Re-toss the salsa to redistribute the lime juice every 5-10 minutes.

Note: After melding, the salsa will have about 2-3 tablespoons of lime and tomato juice in the bottom of the bowl. I have taken to using this flavorful liquid instead of strait lime juice in making my guacamole.

7. Transfer to a serving bowl and serve slightly chilled.

Tip: Leave most of the salsa liquid behind in the bowl, you do not want a soggy, dripping taco.