grilled corn salsa

These Crispy Fish Tacos topped off with a homemade Grilled Corn Salsa are perfect for your next Taco Tuesday, picnic, or backyard gathering. They are easy to make and some of the freshest tacos you'll ever make.

Crispy Fish Tacos with Grilled Corn Salsa

sparkling water

flour tortillas,

cod fish fillet,

all-purpose flour

cornstarch

organic egg

limes

cilantro leaves

garlic powder

tsp pink sea salt

tsp black pepper

sour cream, optional

cabbage,

sriracha, optional

corn kernels

avocados,

oz cherry tomatoes, halved

red onion, chopped

Grill corn on the cob for 3 to 5 minutes per side or until slightly charred.

Remove corn kernels from the cob and place in a large bowl along with red onion, tomatoes, 1/2 tsp salt, 1/2 tsp black pepper, cilantro leaves, and avocado. Squeeze lime juice over ingredients and mix.

Cut fish filets into large chunks and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Whisk (paid link) flour, cornstarch, egg, and 1/2 tsp garlic powder in a large bowl. Slowly pour in Mountain Valley Sparkling Water. Lightly stir until combined.

Heat skillet at medium-high heat and add an inch of cooking oil. Dip fish in the batter and fry for 3 minutes per side.

Serve with soft tortilla shells and shredded cabbage. Top with corn salsa. 

Skip the grill and oven and make this Pan-Grilled Salsa instead! It's packed with sweet corn and summer flavor, but only takes 15 minutes to make.

Pan-Grilled Corn Salsa

medium-to-large ears of sweet corn, kernels removed

red bell pepper, finely diced

cumin

jalapeños, finely diced (remove seeds

red onion, finely diced

cilantro, finely chopped

lime

salt

Sear the Corn

Bring a large, nonstick sauté pan to medium-high heat. Once warm, add the corn kernels and bell pepper. Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan &#8211; it will stick to the corn. Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water &amp; scrape. Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin.

add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.

Serve

warm, or place in the fridge and allow the corn to chill completely before serving. Serve as desired; leftovers will keep in the fridge for up to 5 days.

Just made this fast and easy salsa, and it is heavenly. 
Used Serrano peppers instead of Jalapeño (since is what I had at hand). 
Lovely colors and quite refreshing.

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Crispy Fish Tacos with Grilled Corn...

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Top 2 grilled corn salsa recipes from across the web

The most viewed grilled corn salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Fish Tacos with Grilled Corn...

Pan-Grilled Corn Salsa

The most viewed grilled corn salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine