Charred Corn Salsa

By Joelene

Ingredients

• 2 ear(s) fresh corn
• 1 medium red onion, cut into 1-inch wedges
• 1 tablespoon(s) olive oil, plus more for brushing
• Kosher salt
• Pepper
• 2 jalapeños (seeded for less heat, if desired), finely chopped
• 1 clove(s) (small) garlic, finely chopped
• 2 tablespoon(s) fresh lime juice
• 1/2 cup(s) chopped fresh cilantro

Preparation

Step 1

Heat grill to medium-high. Brush the corn and onion with the oil and season with 1/4 teaspoon each salt and pepper. Grill, turning occasionally, until tender and slightly charred, 8 to 10 minutes total. Transfer to a cutting board. Cut the corn off the cob and chop the onion.
In a large bowl, combine the jalapeños, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the corn, onion, lime juice, and remaining tablespoon oil and toss to combine. Fold in the cilantro.