Charred Corn Salsa.

This post was sponsored by Frontier Co-op.
As always, all opinions expressed here are my own.

What an eclectic mixture of happenings this past weekend brought. Hot steamy Chicago days. Musical theatre soundtracks reverberating through my parent's home. Delivery pizza for one. Wine and Coronas a plenty. And lots and lots of this charred corn salsa. 

After a series of unfortunate events that put me in a terrible, horrible, no good, very bad mood, I knew that I needed to get out of the city for a few days and allow myself a very days to hit the reset button and relax. Since my parents were out of town, I had the perfect opportunity to crash at their house for a few days and allow myself to just be. Wake up whenever I wanted. Eat whatever I wanted. Listen to music as loud as I wanted, while dancing around in my underwear. The world was my oyster.

I was thrilled to be in the suburbs for the weekend because it was idyllic summer weather. And there was a grill. I've been wanting to put together a salsa recipe and thought that charred corn would be the perfect base. This recipe is filled with fresh produce and the perfect balance of seasonings.

All you need is a beer, some music, don't forget to throw on your bathing suit, and you are ready for the perfect summer afternoon!


| Charred Corn Salsa |


4 medium ears corn, husks removed
1 pint red and yellow cherry tomatoes, quartered
1 small red onion, finely chopped
2 jalapeños, finely chopped
1 avocado, diced
juice of 1 lime
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon cayenne pepper
salt, to taste


  1. Heat an outdoor grill to medium heat. 
  2. Grill the corn uncovered until some of the kernels are bright yellow and a few are charred. 2-3 minutes per side, for a total of 12-15 minutes. Remove the corn from the grill and cool for about 5 minutes.
  3. Combine the tomatoes, onion, jalapeños, avocado, and lime juice in a medium bowl.
  4. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. 
  5. Season with cayenne pepper and salt, to taste. Stir to combine. 
  6. Serve with chips and a refreshingly iced cold beer.