A wooden bowl filled with grilled corn salad with red onions and cilantro. Lime wedges and corn chips are arranged beside the bowl.

Appetizers

Grilled Sweet Corn and Pineapple Salsa

2 cups
10 minutes

Ready in under 15 minutes, this recipe is perfect for using up leftovers from your last corn roast!

 

 

INGREDIENTS

  • 2 ears Quebec sweet corn (1 cup corn kernels)
  • 1 cup pineapple, cut into small cubes
  • ¼ red onion, finely diced
  • ½ jalapeño pepper, deseeded and finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • Juice of 1 lime
  • Splash of olive oil
  • 2 tsp soy sauce
  • 1 tsp maple syrup

STEPS

  • Preheat barbecue on high heat and grill the corn for 2 to 3 minutes, turning frequently, until evenly charred. Remove from grill and allow to cool. 
  • Hold the cobs vertically to slice off all the kernels and place corn in a large bowl. 
  • Add remaining ingredients, mix well, and serve with tortilla chips. 

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