Grilled Corn Salsa

Serves: 4-6

8 ears of grilled corn (remove the kernels after grilling)
1 red bell pepper, small dice
1 orange bell pepper, small dice
1 red onion, small dice
1 cup grape tomatoes, small dice
8 to 10 leaves of mint, cut into thin strips, chiffonade-style
8 leaves of sweet basil, cut into thin strips, chiffonade-style
1 jalapeno, small dice
Juice from one orange
1 tablespoon champagne vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Mix ingredients together, cover and refrigerate until ready to serve. Can be prepared up to two days in advance. Cover and refrigerate leftovers for up to three days. If you don’t have champagne vinegar, Tony recommends using the juice from one lime or a mild, white wine vinegar. Cider vinegar may also work, but stay away from strong vinegars such as balsamic or red wine.

This side dish is versatile and can be served with many dishes; however, it was originally created to be served with our Mojito Chicken, and you can find that recipe here: Mojito Chicken RECIPE.

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