Grilled Corn Salsa
- 2 x Corn on the Cob
- approx 2 tbsp Butter
- The General Rub from Angus & Oink
- 1 Tomato
- 1/2 Red Onion
- 1/2 Lime
- 1 Green Onion Stem
- Salt & Pepper
1. Get the BBQ ready
I used my Weber GoAnywhere for this cook. When you are only grilling one or two items, it’s the perfect BBQ as it used very little charcoal but still gives a nice high grilling temperature.
I lit a full portable chimney starter of lumpwood and when the flames started to appear at the top, I tipped it into the charcoal grate – leaving a safe zone to one side of the BBQ. I was almost certain I wouldn’t need it but it’s good practice to set your BBQ up this way.
2. Prepare the Corn
I rubbed the two corn on the cob all over with the butter then seasoned them with ‘The General’ rub from Angus & Oink. I then wrapped each of them tightly with foil and placed them onto the Go-Anywhere over the direct heat.
If you wanted to grill your corn without tin foil – I would skip the butter and seasoning. When you lift them off the BBQ, you could add a knob of butter and the rub and allow it to melt over them.
2. Prepare the other Ingredients
Next, I took half a red onion, cut it into quarters and pushed in onto a skewer. I wanted to grill these over a direct heat to soften them and get some colour so the skewer held them together and allowed me to turn the easily.
As you are turning your onion, remember to give the corn a turn too. The foil will stop the corn from burning but you want it to cook evenly too.
While both the corn and onion were on the BBQ, I took the opportunity to prepare the other ingredients for the salsa.
I roughly chopped a whole tomato and finely sliced up a green onion.
As soon as your onion has taken on some colour on all sides and it feels soft, you can remove it from the BBQ and finely dice it.
If they haven’t softened but you don’t want to add any more colour to them, move them to the indirect side of the BBQ and put the lid on. They will continue to soften.
You will know the corn is ready when it feels soft to the touch. I took around 10-15 minutes for these corn cobs. Wrapping them in foil with the butter will speed up the cooking time and really add flavour to it.
Remove the corn from the foil and slice down each side to remove the kernels from the core.
3. Putting the Salsa together
I’m not sure this step really deserves it’s own heading, but place the corn, diced red onion, tomato, and green onion in a bowl and mix them together. Season with salt and pepper then finished it all off with the juice of half a lime.
Time to Eat!
I love to serve this with tacos, wraps and as you can see from the video below – Quesadillas! The buttery corn combined with the charred onion, fresh tomato and green onion gives a great balance of flavours. Use the lime juice to your own taste – I prefer it with some squeezed over the top but I know others who like it without.