Recipe

Grilled-corn Salsa Recipe

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Ingredients

1/4 c sliced fresh cilantro
2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, & sliced
Salt
1/2 tsp ground cumin
About 1 tbsp olive oil
1 onion (8 oz.), peeled & cut crosswise into 1/2-inch-thick slices
6 oz fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, & halved
2 cloves garlic, peeled & minced
4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, & halved
1/4 c lime juice

Directions

Step #1 Rub corn, onion, bell pepper, & jalapeños lightly all over with olive oil.
Step #2 Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
Step #3 Cook, about 5 mins total for jalapeños, turning corn every once in awhile & other vegetables once, until slightly charred all over, 8 to 10 mins for other vegetables.
Step #4 Remove to a board as done; let cool.
Step #5 Cut corn kernels from cobs, chop onion & bell pepper, & mince jalapeños.
Step #6 Meanwhile, lime juice, cilantro, mix tomatoes, garlic, in a bowl, & cumin.
Step #7 Stir in grilled vegetables & add salt to taste.
Step #8 Nutritional analysis per 1/4 c.
Enjoy the Grilled-Corn Salsa recipe

Viewing Grilled-Corn Salsa Receipe

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