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–+ servings

Fire-Roasted Corn Salsa

Servings 6

Ingredients

  • 4 ears sweet corn shucked and cleaned
  • 1 large or 2 small jalapeños seeded and finely diced
  • 1/2 medium red onion finely diced
  • Juice of 1 to 1 1/2 limes
  • Cilantro finely minced (optional)
  • Salt to taste

Instructions

  • Fire up the grill. Place the ears of corn over medium heat, and cook 10-15 minutes, turning slightly every few minutes, until the kernels start to brown. Remove from heat and let cool slightly.
  • Once the ears are cool enough to handle, cut the kernels from the cobs. Place the corn in a large bowl and mix with the remaining ingredients. Taste, and season with more salt or lime juice as needed.

Notes

For more heat, leave the seeds and ribs in the peppers. Use as much cilantro as you personally like; I don't care much for tons of cilantro, so I only used 1-2 tablespoons, but if you love cilantro, feel free to pile it in!