Charred Corn Salsa
This salsa is way better than the stuff you get at restaurants - the charred corn adds a smoky sweetness that you can't get from a jar. Perfect for chips or spooning over grilled chicken.
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Ingredients
Ingredients (~6 servings)
- 2 medium ears fresh corn
- 1 medium orange bell pepper
- 1 medium roma tomato diced small
- 1/4 cup diced red onion
- 2 Tbsp chopped cilantro
- 1/2 jalapeno seeds and ribs removed, minced
- 1/2 tsp minced garlic
- 1/2 tsp chili powder
- 1 tsp Mexican hot sauce like Valentina
- 1/2 Tbsp olive oil
- 3/4 tsp lime zest
- 1 Tbsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Preheat grill to medium-high heat (450F).
- Grill corn and orange bell pepper until charred all over, rotating every 3 minutes.
- Let corn and pepper cool until safe to handle.
- Cut kernels from corn cobs into a large bowl.
- Core, seed, and dice bell pepper to match corn kernel size.
- Add diced tomato, red onion, cilantro, jalapeno, and garlic to bowl.
- Add chili powder, hot sauce, olive oil, lime zest, and lime juice.
- Toss everything together.
- Season with salt and pepper to taste, starting with 1/2 tsp salt.
- Let sit 30 minutes before serving for flavors to meld.
- Store in fridge up to 3 days.