• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20


Got this from one of my favorite grilling cookbooks --Weber's Real Grilling. I was looking for a grilled corn salsa and this absolutely fits the bill. They had it as an accompaniment to grill New York Steaks.


  • 3 ears of sweet corn, shucked
  • Extra virgin olive oil
  • 2 large cloves of garlic
  • 2 ripe Hass avocados, roughly chopped
  • 1/4 cup fresh basil, finely chopped
  • 6 green onions, white and light green parts only, finely chopped
  • Juice of one lime
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper


  • Husk and drop the corn in boiling water. Time it for 7 minutes when the water comes back to a boil
  • Toss corn ears with butter, salt and fresh ground pepper
  • Grill over Direct High heat until generously browned on all sides. (Only a few minutes with a hot grill.)
  • Allow corn to cool.
  • Cut the kernels off the cobs and place in a medium bowl.
  • Scrape the cobs with the back of a knife to release the milky juices.
  • In a food processor or blender, puree half the kernels, all of the milky juices, and the garlic and then transfer the mixture back to the bowl with remaining corn kernels.
  • Add the rest of the ingredients and stir to combine.

Author Credit: Weber

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