This is not a recipe you decide to whip up from scratch. This is very much a recipe made with leftovers! Specifically, leftover grilled corn on the cob.
BBQ season is in full swing, and I actually like to have plenty of leftovers to throw on salads throughout the week. Hello, yummy grilled asparagus or romaine lettuce! But what about all that leftover corn?!? I love corn, and try to get my hands on as many organic cobs as possible all summer long. But eating cold corn on the cob is not very nice. So I like to turn it into this amazing grilled corn salsa. So easy to make, and so satisfying to go as a side with cilantro lime quinoa, guacamole and chips, and even in a weird combination with my beloved baby kale salad!
Preparation time: 10 minutes
Makes 1 cup:
one leftover grilled corn on the cob
one Roma tomato
zest of one lime (if you can't find an organic one, check out this quick tip for waxed zest!)
3 Tbsp finely chopped cilantro
2 Tbsp lime juice
2 Tbsp finely chopped white onion
½ tsp smoked paprika
⅛ tsp cayenne pepper
sea salt and freshly ground black pepper
Take the corn and put it on its butt (which I consider the not pointy side :-)). Place that on a chopping board, and run a sharp, big kitchen knife down the side to cut off the corn kernel. Place them in a bowl.
Finely chop the tomatoes, by cutting them lengthwise in half, quarter, and then eights. Then chop along the width to get very small pieces. Also place in bowl.
Add all the other ingredients except for salt and pepper.
Stir and do a little taste test. Adjust seasoning with salt, pepper, and maybe more lime juice if needed.
Quick and easy leftover food!