Grilled sides are of course,
you guessed it, better than un-grilled sides. And it’s corn season here in Norway now. It lasts only for a very short time here, about a month, which of course means: eat as much corn as you can, now! This grilled corn salsa is perfect with steak, burgers, ribs, fish, venison – it goes well with all grilled proteins really. It takes a little time to make, but I promise you, it will be worth it.
Time: 60 minutes
Skill Level: Easy
What you will need:
- 5 pieces of corn, on the cob, with the husks
- 20 cherry tomatoes
- 1 red onion
- 1 cup of coarsely chopped cilantro
- 2 tbsp homemade mustard (or you can buy one)
- 2 tbsp olive oil
- 5 tbsp apple cider vinegar
- Juice from 1 lime
- 1 tbsp honey
- Salt & Pepper
- 2 tbsp butter
How to do it:
Fire up your grill according to the 50/50 setup. Place the corn cobs, husks on, directly over the fire. Turn them about every 4-5 minutes. While they’re grilling, get a large bowl, and pour in olive oil, mustard, vinegar, lime juice and honey. Whisk it well together to a dressing, and season well with salt & pepper. Coarsely chop cherry tomatoes and red onion, and mix that with the dressing.
Now you can focus on the corn. Once the husks are nicely charred on all sides, take the 
corn off the grill, and remove the husks. You might need to let it cool a bit depending on your “chef hands” level.. Once the husks are removed, brush lightly with vegetable oil, and lightly sear (not char) the corn directly over the coals. This should be very quick, so keep turning them all the time, or you will end up having burnt corn.
The corn is now almost ready! Time to get it off the cob. I like to do this in some kind of deep dish, but if you want corn all over your kitchen, you can do it on a cutting board. Set the cobs upright and use a knife to remove the corn from the cob. Once it’s all removed, mix it with 1-2 tbsp of Maldon salt, and the 2 tbsp butter. Grind some pepper over it too. Then, put it in the large bowl with the rest of the stuff, add the chopped cilantro, and mix it up. I like to serve this salsa lukewarm like it should be now, but it also keeps well in the fridge. Enjoy!
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