Grilled Corn Salsa
| Grilled Corn Salsa | |
| 2 | ears grilled, unseasoned corn, kernels cut from cobs (about 1 cup) |
| 1 | medium red bell pepper, cored, seeded, and diced small |
| 1 | medium scallion, sliced thin |
| 1 1/2 | tablespoons olive oil |
| 1 1/2 | tablespoons lime juice |
| 1 | tablespoon chopped fresh cilantro leaves |
| 1/2 | medium jalapeno chile, seeds and ribs removed, then minced |
| 1 | small garlic clove, minced (about 1/2 teaspoon |
| 1 | teaspoon ground cumin |
| Salt and pepper to taste |
Place all the ingredients in a medium bowl. Toss and adjust seasonings. The salsa can be refrigerated in an airtight container for up to 1 day. Makes about 2 cups.
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