Grilled Corn Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 6
Ingredients
2 ears corn, husked
oil for grilling
2 large tomatoes, diced into ¼” pieces
¼ cup red onion, chopped fine
1 bunch green onions, green parts sliced thin
½ cup cilantro, coursly chopped
2 limes, juiced
1 chile pepper (such as a jalapeno), seeds removed and chipped fine
kosher salt & pepper
Instructions
Pre-heat grill on high. Brush oil on the corn, then season well with salt & pepper. Grill the corn and rotate every few minutes until it has nice grill marks on all sides. You can also grill the white parts of the green onions. Set aside to cool, then cut the corn off the cob.
In a large bowl, combine the corn, diced tomatoes, red onion, green onion, cilantro, half the lime juice, jalapeno pepper (add a little at a time if you are afraid of making it too hot) and season well with kosher salt & freshly ground pepper. Adjust the lime juice, salt and chile pepper to your taste.
Serve with your favorite tortilla chips.