Fresh Corn Salsa With Grilled Beef Knockwurst

Name: Fresh Corn Salsa With Grilled Beef Knockwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears corn (Fresh Corn); 1 red bell pepper (Small Diced); 1 orange bell pepper (Small Diced); 3 serrano peppers (Small Diced); ½ cup red onion (Small Diced); ¾ cup cilantro (Minced); 1 tablespoon fresh garlic clove (Minced); ⅓ cup seasoned rice vinegar; 1 teaspoon fine sugar; 2 tablespoons Dijon mustard; 1 whole bay leaf; 4 tablespoons fine sea salt; 2 tablespoons white pepper; ¼ cup olive oil; 8 knockwurst (Hebrew Nationa Kosher Beef Knockwursts)

Servings: persons

8 ears corn (Fresh Corn)
1 red bell pepper (Small Diced)
1 orange bell pepper (Small Diced)
3 serrano peppers (Small Diced)
½ cup red onion (Small Diced)
¾ cup cilantro (Minced)
1 tablespoon fresh garlic clove (Minced)
⅓ cup seasoned rice vinegar
1 teaspoon fine sugar
2 tablespoons Dijon mustard
1 whole bay leaf
4 tablespoons fine sea salt
2 tablespoons white pepper
¼ cup olive oil
8 knockwurst (Hebrew Nationa Kosher Beef Knockwursts)

1
In a large pot of cold water add 3 tablespoons fine sea salt and bring water to a full boil.
2
Cook corn for 5-7 minutes; do not oover cook the corn.
3
Place corn in a ice bath to cool down for 3-4 minutes.
4
Cut kernels from cobs and place in a bowl.
5
Roast peppers over an open gas flame for about 5-7 minutes.
6
Place peppers in a brown paper bag and let rest for 5 minutes.
7
Peel skin from roasted peppers, cut peppers in half and remove seeds.
8
Add diced peppers, red onion, cilantro and garlic to corn.
9
In a medium saucepan add vinegar, sugar, mustard, bay leaf and whisk.
10
Bring vinegar to a slow boil and reduce sauce by half; about 6-8 minutes.
11
Stir sauce to prevent from burning.
12
Season with sea salt and white pepper.
13
Remove sauce from heat and fold into corn.
14
Stir olive oil into salsa and cover with plastic.
15
Chill Fresh Corn Salsa for 30 minutes.
16
Let Corn Salsa come to room temperature before service.
17
Remove Bay Leaf.
18
Reseason to taste with sea salt and fine black pepper.
19
Grill Jumbo Hebrew National Kosher Beef Knockwursts.
20
Serve Fresh Corn Salsa over the knockwursts.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ears corn (Fresh Corn), 1 red bell pepper (Small Diced), 1 orange bell pepper (Small Diced), 3 serrano peppers (Small Diced), and more.

Yes, Fresh Corn Salsa With Grilled Beef Knockwurst falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!