roasted corn & jalapeno salsa


  • 4 ears yellow corn, lightly oiled and salted
  • 2 jalapenos, lightly oiled and salted
  • ½ cup finely chopped red onion
  • handful of cilantro, chopped (equals 2 TBS chopped)
  • juice of 1 lime
  • ½ tsp salt

Preheat grill to 400° F. Add the jalapeno and corn, turning every 5 minutes. Remove the jalapeno after 10 minutes (it will have cooked for 5 minutes on each side) and continue cooking the corn, rotating in quarter turns. The corn needs 20 minutes total – 5 minutes on each side.

In a bowl add the chopped onion, cilantro, and lime juice. Take the jalapenos and chop the tops off, cut them in half lengthwise, and scrape out the seeds. Dice finely and add to the bowl. Once corn is cool to touch, Cut the kernals off of the cobb. Add corn to the bowl and mix well. Season with salt to taste.

Source: Food Gawker


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