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Grilled Corn Salsa


A tasty dip for tortilla chips or to top grilled food.

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  • 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



Step 1

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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