Zesty Corn Salsa

Recipe from

Southern Living


6 ears fresh corn, shucked
1/4 cup fresh lime juice
2 teaspoons olive oil
1/2 teaspoon grated lime rind
1 small jalapeño pepper, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin


Grill corn, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until browned on all sides. Remove from grill; cool.

Cut corn from cob into a bowl; stir in juice and remaining ingredients.

August 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note