Fire Roasted Corn Salsa

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 cups
Level:
Easy

CATEGORIES
Ingredients
  • 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
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.

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    Corn Salsa

    Recipe courtesy of Trisha Yearwood