Summer is here and it’s time to fire up that grill! I don’t know about you, but we love corn and watermelon – especially in the summer. And nothing says fresh like lime juice and cilantro. So add this Roasted Corn on the Cob and Watermelon Salsa to your next weekend BBQ.
Confessions of a novice griller starts here: I’ve never grilled corn on the cob before. Seriously, I had to google and read about 15 different recipes to make sure I knew what I was doing. Do I grill it with the husk on? Do I take the husk off? Do I season it? Do I not season it? Is it going to turn into popcorn? These and many other questions went through my head. Though it ended up being really simple.
How to Grill Corn on the Cob
- Pre-heat grill to medium heat or about 350 degrees F.
- Remove husks from corn.
- Place the corn on the heated grill and brush on a layer or two of melted butter, herbs and spices. Seriously, there is likely no wrong combo here. And the more butter the better.
- Let the corn roast on the grill for about 5 minutes before turning. Don’t fret seeing the corn get black and charred – it’s so good.
What is a Salsa?
So, full disclosure: food bloggers don’t always label things correctly. Insert loud gasp. I know! As I was trying to think up a name for this dish I was dreaming up, I was having a hard time. Is it a salad? Is it a salsa? There are no tomatoes in it so can it really be considered a salsa? What else would you call this? So I did two things… First: I looked up recipes similar to this on Pinterest. Typing in Corn Salsa brings up a whole bunch of recipes similar to this. So, okay, that’s cool. I knew this would work as far as naming and key-wording it for viewers like you to find on that platform. I want to be sure to serve the right dish to the right table. But then I really wanted to know if I was politically correct in naming this a salsa. So I took to google and asked what a salsa actually is. What I found was, other than a super spicy dance, salsa in it’s Latin heritage is actually a spicy tomato sauce. Think like sauce for your pasta, but chunkier pieces of vegetables and wanting to light your mouth on fire from all the peppers. What’s happened is that overtime, we’ve transitioned this term to now refer to sauces and dips made with raw or basic ingredients as salsas. While it’s root is not technically revealed here in this Grilled Corn on the Cob and Watermelon Salsa, I still believe it lives up to the hype established by the Latin heritage of the word salsa.
Now, because I needed to make this a large, kid friendly dish, I choose to use all mild and sweet ingredients. The only item in here that could make a kid squirm would be the purple onion. If you weren’t making it to share, you could certainly add a few jalapenos to the mix and maybe some hot sauce or more pepper. I’m going to have to make a spicy version of this… there’s just no getting around it. This version is tangy, mild, sweet, and just a bit salty. It’s awesome as a dip or try it on a dish like these yummy fish tacos!
Grilled Corn on the Cob and Watermelon Salsa
Oh the heat of summer never felt so good than with this refreshing cold salsa. Super easy and super delicious! So the next time you have friends and family coming over, or if you’re trying to prep for that Fourth of July cookout, be sure to add this recipe to the list!
I would love if after you try this recipe, because I know you will, go ahead and rate the recipe with 5 stars! Leave me any comments or questions below and I’ll be happy to answer them. Then head over to Instagram and tag me in your stories @thekatiemchase and show me how you’ve made the recipe.
Grilled Corn on the Cob and Watermelon Salsa
A refreshing twist on summer salsa. Perfect as a dip, side dish, or topped on fish tacos.
Grilled Corn on the Cob
- 5 Corn Cobs
- 3 Tbsp Melted Butter salted
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 cup chopped parsley or cilantro
- 1 small Seedless Watermelon
- 1/2 Purple Onion
- Corn from Cobs
- 1 pint Strawberries
- 1 Avocado
- 1 Lime juiced
- 1 1/2 tsp Salt
Remove husks from corn. Place on pre-heated grill, 5 minutes on each side while basting with butter mixture.
Grill for approximately 10 minutes total. Remove from heat and set aside.
Using a melon baller or small ice cream scoop, scoop watermelon.
Cut the strawberries into bite sized pieces. Chop purple onion and avocado.
Chop herbs such as parsley or cilantro finely.
Add all the ingredients to a bowl, including the corn from the cob, lime juice, and salt.
Stir until combined and enjoy.