Charred Sweetcorn Salsa

Name: Charred Sweetcorn Salsa
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 tablespoon olive oil; 2 ears corn, husks removed; 2 tomatoes, small dice; 1 lime, juiced; 1/2 bunch cilantro (1 cup), leaves roughly chopped; 1/2 jalapeño, seeded and roughly chopped (less for less spice); Kosher salt freshly ground black pepper

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1/2 tablespoon olive oil

2 ears corn, husks removed

2 tomatoes, small dice

1 lime, juiced

1/2 bunch cilantro (1 cup), leaves roughly chopped

1/2 jalapeño, seeded and roughly chopped (less for less spice)

Kosher salt freshly ground black pepper

Directions

Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.