Roasted Corn Salsa
Roasted Corn Salsa
We make this salsa to serve with fajitas or other Mexican cuisine.
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Ingredients
- 4 ears fresh corn
- olive oil
- 2 cups grape tomatoes
- 1/2 cilantro fresh cilantro
- 2 each jalapeño peppers seeded and chopped
- 5 tablespoons fresh squeezed lime juice
- 1/2 teaspoon salt
Instructions
- Shuck the 4 ears of corn.
- Coat corn on the cob with olive oil and cook until lightly roasted on the grill (or oven).
- Let corn cool to the touch and then cut the kernels off the cob.
- Add corn to a medium-sized serving bowl and mix in the remaining indigents.
- Chill about 2 hours before serving.