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Charred-Corn Salsa

By Claire SaffitzPhotography by Gentl Hyers
Image may contain Food and Hot Dog
Gentl & Hyers

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 ears of corn, husked
2 ounces crumbled queso fresco
¼ cup finely chopped red onion
2 teaspoons olive oil
1 teaspoon finely grated lime zest
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.

    Step 2

    Toss kernels with queso fresco, onion, oil, and lime zest in a medium bowl; season with salt and pepper.

TagsSalsaCondimentCornVegetableQueso FrescoCheeseDairySummerNut FreeGrillingFourth of JulyMemorial DayLabor DayBon Appétit

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