Jalapeño & Habanero Corn Salsa
Ingredients
4 ears of charred corn, taken off the cob
5 small diced Jalapeños
4 fine diced Habaneros
1 small small diced Red Onion
Chopped Cilantro
Duke’s Mayonnaise with a Hint of Lime
Fresh Lime Juice
Lane’s Chili Lime Rub
Cotija Cheese
Cook
While we waited for some charcoal to ash over, we wrapped the shucked corn in plastic wrap and microwaved it for 7 minutes (should have only gone for 5-6 minutes). Once it came out, we unwrapped it and charred it over the open flame to get some color and flavor. You could easily cook the corn completely on the grill, but the microwaving saved a bunch of time. Once it cooled, we took it off the cob.
Knife work: finely diced Habaneros, small diced Jalapeños, small diced Red Onion, chopped Cilantro. All of these were kept in separate prep bowels until we started to put the salsa together. This will allow you to control the amounts of each ingredient.
Once we had everything prepped, we combined the corn, peppers, and onion in a large mixing bowl. You can control the amount of each ingredient to make this your own.
Next we added the Chili Lime rub and the juice of one lime, mixing well.
The Duke’s (with a hint of lime) went in next. We used ~2 tablespoons in this batch.
The salsa was finished with the crumbled Cotija and chopped cilantro.
Tools
Weber Kettle Grill with Fogo Charcoal
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
