SuperBowl Dip-a-Day: Grilled corn salsa

If, by chance, you're firing up the grill for game day, this corn salsa is too easy to not be on your menu. If you've made fresh corn on the grill before, you know how simple it is. Grilled corn is great on it's own, with some butter, salt and pepper, or better yet, mayo, Parmesan cheese, lime juice and chili powder (seriously, try it).

The ingredients in this salsa are easy to vary and I generally just eyeball the amounts as I make it. A good place to start is:
8 average-sized ears of corn
1 medium red onion, sliced into 1/2" to 1" thick rounds (A few tooth picks or skewers in each will help to hold them together on the grill.)
the juice of 2-3 limes
a good handful of cilantro, finely chopped
olive oil

Husk the ears of corn, giving them a rinse to get any last bits of silk off and grill them over fairly high, direct heat, turning them until the kernels begin to blister and darken all over. Brush the onion slices with a little olive oil and grill them as well. Once the corn is done and cool enough to handle, cut the kernels from the cobs with a sharp paring knife and put the kernels in a large bowl. When the onions have softened and taken on some color, pull them off the grill and chop them so they're about the same size as the corn kernels. Toss the corn and onions to combine. Add the cilantro along with about half of the lime juice depending on how juicy the limes are and how much lime you like. Season it with salt, taste it, and correct it with more salt or lime if necessary. If you wanted to add some heat, you could easily include some poblanos or jalapeños that had been charred on the grill and then peeled, seeded and chopped. The salsa can be served cold or at room temperature. It's especially good with fish tacos, but it works just as well with some tortilla chips or over a steak.

I've also made this salsa plenty of times without a grill. Just remove the kernels from fresh ears of corn (it doesn't really work with canned or frozen corn) and toss them in a large, dry nonstick pan over medium-high heat until they begin to develop some brown and black spots. You may have to do this in batches if you're making a lot, as too much corn in one pan will cause it to steam and not really darken. Remove the corn to a large bowl, wipe the pan clean and then saute your diced red onion with a little olive or vegetable oil. Combine, as above, with the cilantro, lime juice and salt.