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Fire Roasted Corn Salsa

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 cups
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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


  1. 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.
  2. 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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