This summer, you’ve valiantly tested your grilling prowess with hits from lemon-garlic zucchini to baby potato salad with peach salad, chicory and pumpkin seeds. You’ve proven that you can make the perfect grilled sirloin steak and even please a vegan or two who has gathered at your table. As September slinks in—remember, summer is still here until September 21 this year—it’s time to go easy on yourself. This six-ingredient (plus salt) corn salsa comes together in a few minutes, and cooking the corn on the grill breathes charred, nuanced life into ho-hum salsa. In order to view the video, please allow Manage Cookies

  “Corn? Love. Salsa? Love. Now grill the corn before you turn it into salsa. You’re welcome,” says Chef Andres Dangond, who certainly knows a thing or two about grilling thanks to his post as the executive chef for Lynx Grills. “Make this recipe and simply scoop it with chips into your mouth, use it in a nice fresh salad, or even as a topping for a Tex-Mex pizza.” Bowl, table, friends, done. Chef Andres Dangond’s Grilled Corn Salsa

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 3-4 (appetizer) servings

Prep time 10 min.

Cook time 5 min.

Ingredients

2 large corn cobs ¼ cup red onion, diced 1 cup tomatoes, diced 1 jalapeño pepper, seeded and minced 2 tbsp lime juice 1/3 cup cilantro, roughly chopped Salt, to taste

How to make it

Preheat grill as needed. Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred. Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.

Season with salt to taste and serve.

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This summer, you’ve valiantly tested your grilling prowess with hits from lemon-garlic zucchini to baby potato salad with peach salad, chicory and pumpkin seeds. You’ve proven that you can make the perfect grilled sirloin steak and even please a vegan or two who has gathered at your table. As September slinks in—remember, summer is still here until September 21 this year—it’s time to go easy on yourself. This six-ingredient (plus salt) corn salsa comes together in a few minutes, and cooking the corn on the grill breathes charred, nuanced life into ho-hum salsa.

In order to view the video, please allow Manage Cookies

 

“Corn? Love. Salsa? Love. Now grill the corn before you turn it into salsa. You’re welcome,” says Chef Andres Dangond, who certainly knows a thing or two about grilling thanks to his post as the executive chef for Lynx Grills. “Make this recipe and simply scoop it with chips into your mouth, use it in a nice fresh salad, or even as a topping for a Tex-Mex pizza.” Bowl, table, friends, done.

Chef Andres Dangond’s Grilled Corn Salsa

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 3-4 (appetizer) servings

Prep time 10 min.

Cook time 5 min.

Ingredients

2 large corn cobs ¼ cup red onion, diced 1 cup tomatoes, diced 1 jalapeño pepper, seeded and minced 2 tbsp lime juice 1/3 cup cilantro, roughly chopped Salt, to taste

How to make it

Preheat grill as needed. Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred. Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.

Season with salt to taste and serve.

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Makes 3-4 (appetizer) servings

Prep time 10 min.

Cook time 5 min.

Ingredients

2 large corn cobs ¼ cup red onion, diced 1 cup tomatoes, diced 1 jalapeño pepper, seeded and minced 2 tbsp lime juice 1/3 cup cilantro, roughly chopped Salt, to taste

How to make it

Preheat grill as needed. Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred. Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.

Season with salt to taste and serve.

Makes 3-4 (appetizer) servings

Prep time 10 min.

Cook time 5 min.

Prep time 10 min.

Cook time 5 min.

Prep time

10 min.

Cook time

5 min.

Ingredients

  • 2 large corn cobs
  • ¼ cup red onion, diced
  • 1 cup tomatoes, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 tbsp lime juice
  • 1/3 cup cilantro, roughly chopped
  • Salt, to taste

How to make it

Preheat grill as needed. Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred. Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.

Season with salt to taste and serve.

Preheat grill as needed.

Grill corn over high-heat for four minutes, rotating it to all sides, until lightly charred.

Slice corn off of the cob and add to a bowl with remaining ingredients, and mix.

Season with salt to taste and serve.

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