Before I get into anything having to do with this incredible corn salsa, I want to thank everyone for your support of the Nut Milk video! What a response! I have read all of the wonderful comments and I’m planning a “reply” post that will address all of your questions, plus give you some great ideas for using that leftover nut pulp! No worries, I’m on it.
Okay, onto the main attraction, Grilled Corn Salsa.
I made this on one of my last days in Canada (yes, I’m back in Denmark), and it was a nice farewell-to-summer treat. Grilled anything puts a smile on my face, and because it seems to be such a seasonal cooking method, the novelty of it plays a significant role in my satisfaction. Hence the reason for throwing not just one, but all the ingredients on the barbeque for a grilling extravaganza only rivaled my dad’s chicken n’ ribs night.
Which brings me to my next point: have you ever tried a grilled avocado before? I’m sure you’re looking at me with a twisted expression of combined disgust and curiosity, but let me assure you that this is one fruit (yes, it’s a fruit) that loves to be thrown on the barbeque. Because of its soft, dense flesh, avocado seems to soak up that smoky grilled flavour almost better than any other veg I know. Plus, grilling brings out an unexpected nuttiness that a fresh avocado just doesn’t have. Try it friends, you’ll thank me.
Chew on this
Since corn is the main character in this dish, one thing I have to touch upon is chewing. I don’t think I need to go into too much detail in my explanation why, but let me just say that in the case of the kernel, thorough mastication is certainly in order.
The outer shell of the corn kernel is made of cellulose, an indigestible fiber that harmlessly passes through our digestive system if not properly chewed. If you’re getting some confetti-coloured stool, perhaps you should take the hint that your mouth is not doing its fair share of the work. Munching your food properly is the first step in the process of digestion, which extracts the nutrients from what you eat. The bottom line is: the more you chew your food, the more nutrients will be available for your body to absorb. There’s no point in dropping extra cash on organic food, if you don’t even chew it up!
Chewing also cleans your food before it hits your stomach since saliva is antibacterial. It helps you slow down, which means you are less likely to over-eat. Chewing stimulates the endocrine system, decreases the risk of indigestion and gas, sends much-needed oxygen to the brain, and even improves memory! Amazing how a little lifestyle change can have such a huge impact on your health, isn’t it?
This salsa not only works as a topping for toasted flatbread (or tortilla chips, who am I kidding?), but also as an incredible filling for wraps. I put one together with spicy tempeh, fresh greens, and a healthy serving of the grilled corny goodness. Crazy delish! Add some quinoa or other whole grain and you’ve got yourself one mighty fine summer salad. How about try it as a pizza topping, or fold into a breakfast omelet? Let your imagination run wild with this delicious and versatile delight.
Now, some recipes for grilled corn suggest soaking the cobs for an hour before grilling; some say to leave the husks on, some say leave them off, wrap it in foil, perform a Mexican hat dance…confusing.
In the interest of keeping things as simple as possible, husk the corn, don’t soak it, just grease it up a little and put it on the grill. Keep an eye on the cobs to ensure they don’t burn, and check that the heat is maintained around the ‘medium’ mark.
Grilled Corn Salsa
3 ears of corn, husks removed
1 red onion, sliced horizontally into rings
1 chili pepper
2 red bell peppers, halved
1 avocado, halved and pitted
4 Tbsp. lime juice (about 1 lime)
1 tsp. liquid honey (or agave / maple syrup)
1 fat clove garlic, minced
1 Tbsp. extra virgin olive oil
½ tsp. ground cumin
½ tsp. sea salt
pinch ground pepper
¼ cup cilantro, chopped
1. Prepare the veggies and brush them lightly with melted ghee or high heat cooking oil.
2. Place everything on a preheated, medium-hot grill. Close lid and reduce heat to medium. After 5 minutes check the avocado. If it has grill marks, remove it. Give other vegetables a quick check – if they also have grill marks, turn and/or flip them.
3. Continue to flip veggies until softened. This should take between 10 and 20 minutes (depending on the vegetable). The corn will take the longest to cook, but since you can eat corn raw, don’t worry too much about it – as long as it tastes good!
4. While the grill is on, make dressing by combining everything (except the cilantro) in a jar with a lid. Shake well to combine.
5. Remove all vegetables from grill and let sit until cool enough to touch. Begin by slicing the chili pepper down the center lengthwise, scrape out and discard the seeds, mince, and add to the dressing. Cut the corn off the cobs, and add kernels to a large bowl. Dice the other vegetables and add it to the corn. Pour dressing over vegetables, add cilantro, and fold to combine. Season to taste.