• Difficulty: Easy
  • Total Time: 45 Minutes (including charring time)
  • Makes: About 4 cups

Ingredients

You can fudge all of these amounts to taste; it’s hard to go wrong.

  • 2 large ears corn on the cob
  • 1 pound gypsy peppers (if available, or substitute bell peppers)
  • Jalapeno, poblano, serrano, or garden salsa peppers to taste (I use 2-4 chiles)
  • 1 pound ripe tomatoes of preference
  • 1 small onion, or ½ large white or yellow onion
  • 3-4 tablespoons lime juice (preferably fresh, but bottled is fine)
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon finely-ground green peppercorns (if available, or substitute black pepper)

Instructions

On a Charcoal Grill (preferred)

  1. Heat the grill according to manufacturer instructions.
  2. Over high heat (likely in the center of the grill), cook the corn cobs until charred, rotating frequently.
  3. Over medium heat (likely to the sides of the grill), cook all the peppers until charred, rotating frequently.
  4. Meanwhile, finely chop onion and place into a fine-mesh strainer.
  5. Rinse chopped onion with hot water (tap water is fine) for 30-90 seconds to tame the harshness of the onion. Add to medium bowl.
  6. Remove the core and seeds from tomatoes and chop medium. Add to bowl.
  7. Once charred, remove peppers and corn from grill. If you are serving this with grilled chicken or steak, this is a good time to start grilling meat.
  8. Once cool enough to touch, remove seeds and pith from peppers, then chop medium. Add to bowl.
  9. Slice corn off cob (slicing over a pie dish helps catch stray kernels), break up any large pieces, and add to bowl.
  10. Add lime juice, salt, and pepper to bowl and stir. to bowl and stir. Let sit at least 10 minutes before serving.

On a Gas Grill

  1. Heat the grill according to manufacturer instructions.
  2. Over high heat, cook the corn cobs until charred, rotating frequently.
  3. Over medium heat, cook all the peppers until charred, rotating frequently.
  4. Meanwhile, finely chop onion and place into a fine-mesh strainer.
  5. Rinse chopped onion with hot water (tap water is fine) for 30-90 seconds to tame the harshness of the onion. Add to medium bowl.
  6. Remove the core and seeds from tomatoes and chop medium. Add to bowl.
  7. Once charred, remove peppers and corn from grill. If you are serving this with grilled chicken or steak, this is a good time to start grilling meat.
  8. Once cool enough to touch, remove seeds and pith from peppers, then chop medium. Add to bowl.
  9. Slice corn off cob (slicing over a pie dish helps catch stray kernels), break up any large pieces, and add to bowl.
  10. Add lime juice, salt, and pepper to bowl and stir. If you miss the smokey flavor from a charcoal grill, add a small amount (½ teaspoon at most) of liquid smoke. Let sit at least 10 minutes before serving.

With a Broiler

  1. Heat the broiler to high heat according to manufacturer instructions.
  2. Watching closely and rotating periodically, broil corn and peppers on a broiler-safe sheet pan until charred.
  3. Meanwhile, finely chop onion and place into a fine-mesh strainer.
  4. Rinse chopped onion with hot water (tap water is fine) for 30-90 seconds to tame the harshness of the onion. Add to medium bowl.
  5. Remove the core and seeds from tomatoes and chop medium. Add to bowl.
  6. Once charred, remove peppers and corn from grill. If you are serving this with grilled chicken or steak, this is a good time to start grilling meat.
  7. Once cool enough to touch, remove seeds and pith from peppers, then chop medium. Add to bowl.
  8. Slice corn off cob (slicing over a pie dish helps catch stray kernels), break up any large pieces, and add to bowl.
  9. Add lime juice, salt, and pepper to bowl and stir. If you miss the smokey flavor from a charcoal grill, add a small amount (½ teaspoon at most) of liquid smoke. Let sit at least 10 minutes before serving.

Our Thoughts

This light, smokey, mildly floral topping pairs especially nicely with spicy chicken tacos, rice and beans, and your favorite beer or margarita. It’s the perfect way to wrap up a hot summer day with friends.