Published July 1, 1999.
For our grilled corn salsa recipe, we wanted to find a way to caramelize the outer corn kernels and infuse them throughout with that delicious smoky flavor without drying or charring them to death. We found that grilling the corn with only the innermost layer of husk still on kept it from burning and allowed the smoky grilled flavor to come through.
Serve this salsa with tortilla chips or, better yet, as a condiment for grilled seafood or chicken.
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