-
Cook time
10 minutes
-
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
Continue After Advertisement
Ingredients
-
4
ears of corn
-
6 cups
(48 oz) watermelon, diced small
-
1/2 cup
chopped cilantro
-
2
limes, juiced
-
1 cup
red onion, minced
-
1
large jalapeño, minced
-
1 tablespoon
cumin, toasted & ground
-
1/2 tablespoon
coriander seeds, toasted & ground
-
2 teaspoons
sea salt
-
2 tablespoons
cider vinegar (optional)
Directions
-
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
-
Using a sharp chef’s or kitchen knife cut the kernels off the cob
-
Place all ingredients in a mixing bowl, taste and adjust seasoning
-
Add a splash of cider vinegar if you like your salsa to have a punch
See what other Food52ers are saying.