The sweetness of the corn, the char flavor from the grill, and the heat from the chiles make this dish great to pair with meat or fish, or even use as a salsa or quesadilla filling.
Nutrition (per serving)
Calories 198; protein 4g; carbs 23g; fat 12g
Makes 14 servings
- 12 ears of corn, husked
- Kosher salt
- Freshly ground black pepper
- 4 Anaheim chiles, charred, peeled, and cut into 1-in strips
- 1 cup thinly sliced red onion, rinsed in cold water
- 4 Tbsp olive oil
- 2 pints baby tomatoes, halved
- 2 tsp chopped fresh thyme
- 2 Tbsp honey
- 6 Tbsp fresh lime juice
- 2 large avocados, diced
- 1 cup torn basil leaves
How to make it
Grill corn over medium heat, turning frequently until corn is charred and heated through, 10-12 minutes; remove from grill.
When cool enough to handle, cut kernels from cobs and transfer to a bowl. Season with salt and pepper.
In a separate bowl, mix together chiles, onion, oil, tomatoes, and thyme.
Add tomato mixture to bowl with grilled corn, and stir to combine. Add honey, lime juice, avocados, and basil, and stir gently to combine. Finish with a sprinkle of salt.