BBQCondimentsDairy freeGluten FreeMexicanRecipeRefined Sugar FreeSidesVeganVegetarianSkinnymixer’s BBQ Corn SalsaSharing is caring!235sharesShare225Pin10Yummly While working on converting the Mexican Slow Cooked Pulled Pork to “low and slow” with the boys from The Smoking Joint, we had the idea to create a BBQ Corn Salsa to cut through the richness of the pork. We opted to smoke the corn on the Traeger while cooking the pork, but I have included Thermomix instructions as well.The other week the boys from The Smoking Joint & I converted my Mexican Pulled Pork to low & slow in my Traeger Timberline 850 from Barbeques Galore. My Traeger Timberline 850 has been getting a workoutWe spent the day cooking a Mexican feast from my cookbook A Little Taste of Mexico and developed a new BBQ Corn Salsa recipe to accompany the delicious Smoked BBQ Pulled Pork. A massive day cooking from my cookbook A Little Taste of Mexico. Recipes from top to bottom: Corn Salsa, Jalapeño Salsa, Chipotle Salsa & Low and Slow Smoked Mexican Pulled Pork.I’ve provided cooking instructions for the corn to be smoked Low & Slow or steamed in the Thermomix.You might like to alternatively char your corn on a grill/BBQ if you don’t own a smoker.I highly recommend making this salsa a couple of hours in advance to serving so the flavours have time to marinate and really pop.I know the Low & Slow cooking instructions do seem like a little bit of extra effort for some corn, but I promise it is worth it and you can cook your pulled pork at the same time. If you do try it, please leave me a comment below and let me know what you think! PrintSkinnymixer's Corn SalsaCook Time2 hrsAuthor: SkinnymixersRecipe type: SidesCuisine: Low n SlowKeyword: BBQ, Dairy Free, Egg Free, Gluten Free, Mexican, Sides, Smoked, Thermomix, Traeger, VegetarianServings: 8Ingredients4 large sweet corns husks, silks removed 200 g ripe tomato seeds removed, finely diced60 g fresh lime juice approx 2 limes2 Tbsp olive oil1 small red onion peeled, finely diced1 large red chilli deseeded, finely diced1/4 cup fresh coriander leaves chopped1/2 tsp salt to taste1/4 tsp cumin powderInstructionsLow & SlowKeep corn in their jackets and smoke at 250° F for around 2 hours. You can strip the husks and silks after smoking and char on an open flame if you desire.When corn is cooked, cut kernels off and combine in a bowl with remaining ingredients. I recommend doing this at least a few hours before serving for best results. ThermomixAdd 300 g water to mixer bowl. Place prepared corn in the deep steaming tray and cook for 20 min/steaming temp/speed 2, or until tender. When corn is cooked, cut kernels off and combine in a bowl with remaining ingredients. I recommend doing this at least a few hours before serving for best results. Tried this recipe?Mention @skinnymixer or tag #skinnymixers!Nutrition FactsSkinnymixer's Corn Salsa Amount Per Serving Calories 102 Calories from Fat 36 % Daily Value*Fat 4g6%Saturated Fat 1g6%Sodium 149mg6%Potassium 235mg7%Carbohydrates 16g5%Fiber 2g8%Sugar 4g4%Protein 3g6%Vitamin A 451IU9%Vitamin C 18mg22%Calcium 7mg1%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.Pin the BBQ Corn Salsa for later!