Grilled Corn Salsa with Lime & Sea Salt Pita Chips

corn salsa and pita chips
Some people wait all year for corn season, and for good reason! Canned and frozen corn simply cannot compare to the flavor and texture of fresh corn straight off the cob. Still, plain grilled or roasted corn can get dull after a while. If you’re looking for a new twist on corn, give this fresh and exciting corn salsa a try. Sweet and savory, refreshing and just a tad spicy—this salsa has a little bit of everything. Make it with our simple homemade pita chips for a spectacular summer salsa scoop!
 

This week’s recipe:  Grilled Corn Salsa with Lime & Sea Salt Pita Chips

Why we like it:

Instead of using store-bought chips that are usually deep fried and filled with added salt and preservatives, this recipe includes homemade pita chips that are as easy to make as they are delicious. Freshly baked pita chips with just a hint of lime and sea salt are a perfect accompaniment for fresh corn salsa. However, if you are looking for something even lighter, you can skip the chips if you like; this salsa is also delicious spooned into baby gem lettuce leaves.

Ingredients:

2-3 large pitas
2 large ears corn, husked
1-2 limes
4 green onions
1 jalapeño (or red chili pepper)
2 medium tomatoes
1/3 cup fresh parsley
1 tbsp diced red onion
Olive oil, for drizzling
Coarse salt and pepper

Recipe:

Brush the husked corn with a generous amount of olive oil and sprinkle with salt and pepper.  Grill, turning the cobs every few minutes so that they cook evenly.

Seasoned corn cobs brushed with butter

Once the corn is golden and grilled to perfection (after approximately 15 minutes) set it aside to cool.

Image od corn cobs being grilled

While the corn is cooling, make the pita chips. Preheat the oven to 375 degrees. Slice the pitas into triangles, place them in a single layer on a baking sheet, and brush them with olive oil. Squeeze fresh lime juice over the pita triangles and then sprinkle them with coarse salt.

Pita bread brushed with olive oil

Bake for about 10-12 minutes until the triangles are crisp, turning them halfway through cooking. When they are done, set them aside to cool and finish preparing the salsa.

Toasted pita chips

Once the corn is cool enough to touch comfortably, it’s time to remove the kernels from the cob. Hold each cob upright on a cutting board and run a knife down the sides to cut off the kernels.  Place the kernels in a medium-sized bowl.

Corn kernels being removed from cob

Finely dice the jalapeño, roughly chop the parsley, and slice the green onions. Add to the bowl of corn.

chopped peppers, parsley, and jalapeno for the salsa

Dice the tomatoes and finely dice the red onion.  Add them to the bowl as well.

Diced red onion

Drizzle the salsa with olive oil (approx. 1-2 tbsp) and with the juice from half a lime.  Sprinkle with salt and pepper to taste. Stir to combine.

lime juice being added to salsa

Serve with the homemade pita chips and enjoy!

pita chip being dipped in corn salsa
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