Roasted Corn Salsa

🥄 Ingredients

• 4 ears sweet corn, (shucked)
• 1 lime, (halved)
• 1 tablespoon oil, (for grilling)
• 1 cup cherry tomatoes, (halved)
• 1/4 large red onion, (finely diced)
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper (finely diced)
• 1 garlic clove, (minced)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin

👨‍🍳 Instructions

1. 1

   Prepare: Preheat grill to medium-high heat (between 400°F-450°F). Brush shucked corn and lime halves with 1 tablespoon oil.

2. 2

   Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels.

3. 3

   Grill the lime: While the corn is cooking, grill the lime halves cut side down on the cooking grates and remove them after grill marks appear, about 2-4 minutes.

4. 4

   Cool: Transfer the grilled ears of corn and lime halves to a large plate and let cool for 5 minutes, or until cool enough to handle.

5. 5

   Combine: Cut the grilled corn off the cob and transfer to a large mixing bowl. Squeeze the juice out of the grilled lime halves and add in all of the remaining ingredients. Toss together to combine, cover and refrigerate for 1 hour.

6. 6

   Serve with tortilla chips, on carne asada, or in a burrito bowl. Store leftovers in an airtight container in the refrigerator for up to 1 week.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.