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.
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