Grilled Corn Salsa

By Lynne

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

Ingredients

• 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

Preparation

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.