Sweet is good, but salty-sweet is better.
As Minnesota State Fair goers know, grilling makes corn even cornier, drying the kernels a bit and concentrating their flavor to sweet, chewy heaven. Sliced off the cob, tossed with crunchy onion, fresh cilantro, a squirt of lime - and salt of course! - this salsa is just lovely summer food. I thought I'd be tempted to add fresh chiles to the mix but you know what? I think the salsa is better without the heat.
The corn is the salty-sweet star here, just the way it should be.
Recipe for Grilled Corn Salsa, via fellow Minnesota Food Blogger Angharad Guy/Eating for England, on Dara & Co./Minnesota Monthly Magazine.
