Fire Roasted Corn Salsa
- 3 ears corn, husks removed
- 1 medium jalapeno, split in half and seeded
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 roma tomatoes, diced
- 1 ripe avocado, diced
- 1/4 small red onion, diced
- Juice of 2 limes
- Tortilla chips, for dipping
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.
Recipe courtesy Jamie Deen
Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse