Charred Corn Salsa

By lorik

Corn salsa is perfect on salads, topped on grilled chicken or salmon, and even served with chips.

Ingredients

• 4 medium ears corn, husks removed
• 1 pint red and/or yellow cherry tomatoes, quartered
• 1 small red onion, finely chopped
• 1 jalapeño pepper, very finely chopped
• Juice of 1 medium lime
• 1/2 cup coarsely chopped fresh cilantro
• Salt

Preparation

Step 1

Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.

Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes.

Meanwhile, combine the tomatoes, onion, jalapeño, and lime juice in a medium bowl. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. Season with salt and stir to combine.

Recipe Notes
• Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days.

Per serving, based on 4 servings. (% daily value)
Calories 86 Fat 1.2 g (1.9%) Saturated 0.3 g (1.4%) Trans 0 g Carbs 18.8 g (6.3%) Fiber 3 g (11.9%) Sugars 7.6 g Protein 3.4 g (6.9%) Sodium 18.5 mg (0.8%)