Grilled Sweet Corn Salsa 

by Mimi Levin, Tastemaker in Residence

4 ears of corn, husks removed
1/2 stick of butter
2 avocados, diced
1 ½ cup fresh tomatoes, diced
1 red onion, chopped
Fresh Cilantro, chopped
½ cup lime juice
1 clove garlic, minced
1 Tbsp. Olive oil
Salt and pepper to taste
Chips (I prefer Donkey Chips) 


  1. Melt ½ stick of butter in the microwave. 
  2. Brush the melted butter over the sweet corn and grill for 6-8 minutes. Remove the corn from the grill and let it cool.
  3. While the corn is cooling, combine avocado, tomatoes, red onion, and cilantro in a large bowl. 
  4. In another bowl, mix garlic, lime, and olive oil. Add salt and pepper (however much you prefer). Once mixed, add to the bowl with the avocado, tomatoes, red onion, and cilantro. 
  5. Once the corn has cooled, cut the kernels off of the cob and add the corn to the rest of the ingredients. Mix thoroughly. 
  6. Serve in a bowl with chips