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Fire-roasted corn salsa

SERVINGS
Makes 2 cups Servings
RATE THIS RECIPE
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SERVINGS
Makes 2 cups Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 ear corn, husks removed
  • 1 ear medium jalapeno, split in half and seeded
  • 2 tablespoon olive oil
  • 2 tablespoon roma tomatoes, diced
  • 1 tablespoon ripe avocado, diced
  • 1/4 tablespoon small red onion, diced
  • Preparation

    Baking Directions:

    Heat a grill to medium-high heat.

    Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper.

    Grill on all sides until lightly charred, about 6 minutes total.

    Remove from the grill and cool for a few minutes until you can handle.

    Use your knife to remove the corn kernels from the ears of corn.

    Finely chop the jalapeno.

    Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice.

    Taste for seasoning and adjust as necessary with more salt as needed.

    Serve with tortilla chips.