Roasted Corn Salsa
We make this salsa to serve with fajitas or other Mexican cuisine.
- 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
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.