Grilled Corn "Salsa" with Blue Corn Tortilla Chips

Name: Grilled Corn "Salsa" with Blue Corn Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium ears yellow corn, silk removed, husk intact; 5 teaspoons vegetable oil, divided; 1/2 cup crema fresca, or sour cream; 3 tablespoons fresh lime juice; 1 teaspoon minced garlic; 1/2 teaspoon ancho or chipotle chili powder; 1/2 teaspoon Emeril's Southwest Essence; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup finely chopped green onions; 1 small jalapeno pepper, seeded and minced; 1/3 cup diced red bell pepper; 2 tablespoons freshly chopped cilantro leaves; 1 avocado, diced, for garnish; 1/3 cup crumbled queso cotija or queso fresco, for garnish; Blue corn tortilla chips, for serving

Servings: persons

5 medium ears yellow corn, silk removed, husk intact
5 teaspoons vegetable oil, divided
1/2 cup crema fresca, or sour cream
3 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon ancho or chipotle chili powder
1/2 teaspoon Emeril's Southwest Essence
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup finely chopped green onions
1 small jalapeno pepper, seeded and minced
1/3 cup diced red bell pepper
2 tablespoons freshly chopped cilantro leaves
1 avocado, diced, for garnish
1/3 cup crumbled queso cotija or queso fresco, for garnish
Blue corn tortilla chips, for serving

1
Preheat a grill to medium-high.
2
Soak corn in water for 5 minutes, drain and pat dry.
3
Lightly rub each ear of corn with 1 teaspoon of the oil and place the corn directly on the grill.
4
Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 20 minutes.
5
Remove and set aside until cool.
6
When the ears have cooled, cut the kernels from the cobs and transfer to a mixing bowl.
7
In a separate small bowl, whisk together the crema fresca, lime juice, garlic, chili powder, Southwest Essence, salt, and pepper.
8
Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, red bell pepper, and cilantro, and stir to combine.
9
Adjust seasonings, as needed.
10
Cover and chill for 1 hour.
11
Place corn salsa in a serving bowl, garnish with avocado (you can also fold the avocado in with the corn salsa) and sprinkle the crumbled queso cotija over the top.
12
Serve with blue corn tortilla chips.

223

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 5 medium ears yellow corn, silk removed, husk intact, 5 teaspoons vegetable oil, divided, 1/2 cup crema fresca, or sour cream, 3 tablespoons fresh lime juice, and more.

Yes, Grilled Corn "Salsa" with Blue Corn Tortilla Chips 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!