Grilled Corn Salsa - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Corn Salsa



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Corn stalks show signs of stress under the continued hot and dry weather conditions, Thursday July 21, 2011, in Springfield, Ill. The hot weather that plagued the Midwest for days is spreading eastward and putting residents of several more states under a sizzling sun and excessive heat warnings. (AP Photo/Seth Perlman)

    • 6 ears corn on the cob shucked, grilled and cut off the cob
    • 1 can red beans drained
    • 1 white onion diced
    • 1 red pepper diced
    • ½ cup chopped fresh cilantro
    • ¼ cup red wine vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • 2 – 4 dashes Tabasco

    Shuck the corn and grill until lightly charred. Let cool and remove kernels from the cob. Place in a mixing bowl and toss with the red beans, diced onion, diced red pepper and cilantro. Then stir in the vinegar, olive oil, kosher salt, sugar and Tabasco. Taste and adjust seasonings with salt, sugar and Tabasco if necessary. Makes about 6 cups.