This grilled corn salsa makes a nice summer side dish or nice on a tortilla with black beans and avocado. This recipe calls for one fresh jalapeno pepper but you can use less… or more! 🙂 Enjoy!
- 4 ears of corn, husked and cleaned
- 1/2 bell pepper, chopped
- small red onion, chopped
- 1 fresh jalapeño pepper, chopped
- 1/4 cup cilantro or parsley
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- salt and pepper to taste
Coat ears of corn with cooking spray and place on hot grill. Cook 3-4 mins on each side. Remove from heat and when corn is cool enough to handle cut kernels off the cob.
In large bowl combine corn with the rest of the ingredients. Refridgerate over night.