During July the corner produce stands abound with fresh, crisp corn. Shucked, thrown on the grill, and sprinkled with sea salt and freshly ground black pepper, nothing could be better. Once I’ve got the grill ready for corn, I usually throw on a few extra ears to use as a crunchy addition to a salad or in this recipe for Grilled Corn Salsa.

The smoky grilled flavor of the corn makes this salsa a standout, and this is truly a corn salsa, as tomato, avocado and jalapeno play only minor, supporting roles. Fresh lime juice, chopped parsley and cilantro brighten the flavors of this perfect summer appetizer.

If there is any salsa left over, it is wonderful served over grilled fish or chicken, or it can be turned into a delicious summer salsa salad with the addition of cooked, peeled and deveined shrimp.
 

• 4 ears fresh corn, shucked and washed
•  Sea salt and freshly ground black pepper
•  1 teaspoon minced garlic, about 1 large clove
•  2 Roma tomatoes or 1 slicing tomato, cored and diced
•  1 avocado, pitted, peeled and diced
•  Juice of 2 limes
•  1 jalapeno pepper, seeded and finely diced, or more to taste
•  1 tablespoon chopped fresh parsley
•  1 tablespoon chopped fresh cilantro
•  Tortilla Chips

Preheat grill on high heat for 5 minutes. Reduce heat to medium-high and grill the corn, turning every few minutes, until all sides are lightly browned with grill marks, about 8 minutes in all. Transfer the corn to a cutting board and let cool. Cut the kernels off the ears of corn, place them in a large bowl and season with the salt and pepper. Add the remaining ingredients, taste and add salt and pepper if needed. Refrigerate until ready to serve. Serve with tortilla chips for dipping.

Makes about 4 cups of salsa.