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Cook time
10 minutes
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Makes
2 quarts
Author Notes
This is a tasty salsa or relish. It can be enjoyed with chips and veggie sticks or on top of roasted or grilled vegetables. It can also be a relish on your favorite plant based burger or sandwich. You could also add a can of black beans and serve this salsa alongside some rice and call it a main course. So many possibilities! —Chef Reza Setayesh | Plant Loving Humans
Ingredients
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4
ears of corn
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6 cups
(48 oz) watermelon, diced small
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1/2 cup
chopped cilantro
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2
limes, juiced
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1 cup
red onion, minced
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1
large jalapeño, minced
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1 tablespoon
cumin, toasted & ground
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1/2 tablespoon
coriander seeds, toasted & ground
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2 teaspoons
sea salt
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2 tablespoons
cider vinegar (optional)
Directions
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Shuck the corn and place on the grill, allowing each side to be blistered with grill marks before rotating until all areas are uniformly grilled with dark brown spots
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Using a sharp chef’s or kitchen knife cut the kernels off the cob
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Place all ingredients in a mixing bowl, taste and adjust seasoning
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Add a splash of cider vinegar if you like your salsa to have a punch
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