Grilled Corn Salsa

Recipe from


Ingredients

3 ears fresh corn
1 large sweet onion, cut into 1/2-inch-thick slices
1 red bell pepper, halved
2 large tomatoes, seeded and chopped
2 jalapeño peppers, seeded and minced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon lime juice
Garnish: fresh cilantro sprig

Preparation

Grill first 3 ingredients, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes or until tender, turning occasionally.

Cut corn kernels from cobs. Coarsely chop onion and red bell pepper halves.

Combine grilled vegetables, tomato, and next 7 ingredients in a large bowl; cover and chill 2 hours or up to 2 days. Serve with chips, grilled chicken, fish, or beef. Garnish, if desired.

Note:

July 1999
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