I love layered components. Especially ones that play equally well by themselves as they do with others.

This elote corn salsa is no different. While I initially created it to top grilled shrimp tacos and be smothered in an elote white sauce with avocados and cotija cheese… it is equally excellent on tortilla chips.

Just saying.

Ingredients:

3 cobs of corn

avocado oil

salt

juice of 2 limes

1/2 jalapeño, minced

1 bunch cilantro, leaves removed and chopped

3 green onions, sliced

1/2 tsp salt

Directions:

Preheat grill to medium.

Peel corn, and rub kernels with avocado oil and a sprinkle of salt.

Grill until slight grill marks appear, turning occasionally as to not overcook or burn. Corn should be firm.

Use a knife to remove kernels from cob, and place in a large bowl.

Add juice, jalepeno, onions, cilantro, and salt.

Toss to combine.