Description
Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.
Ingredients
- 2 Roma tomatoes, chopped
- ⅓ cup chopped red onion
- ¼ cup chopped cilantro
- 3 tablespoons lime juice
- ½ teaspoon cumin
- 4 ears corn, husk and silk removed
- 2 jalapeno peppers, halved and seeded
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Combine tomatoes
- onion
- cilantro
- lime juice
- and cumin in a large bowl.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Coat corn and jalapeno peppers with olive oil.
- Place corn and jalapenos on the preheated grill and cook
- turning every 3 minutes
- until corn is charred
- about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
- Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6