Fire Roasted Corn Salsa

Name: Fire Roasted Corn Salsa
Ingredients: 3 ears corn, husks removed; 1 medium jalapeno, split in half and seeded; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 roma tomatoes, diced; 1 ripe avocado, diced; 1/4 small red onion, diced; Juice of 2 limes; Tortilla chips, for dipping

9 ingredients

9 steps

Ingredients

3 ears corn, husks removed
1 medium jalapeno, split in half and seeded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 roma tomatoes, diced
1 ripe avocado, diced
1/4 small red onion, diced
Juice of 2 limes
Tortilla chips, for dipping

Directions

1

Heat a grill to medium-high heat.
2

Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper.
3

Grill on all sides until lightly charred, about 6 minutes total.
4

Remove from the grill and cool for a few minutes until you can handle.
5

Use your knife to remove the corn kernels from the ears of corn.
6

Finely chop the jalapeno.
7

Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice.
8

Taste for seasoning and adjust as necessary with more salt as needed.
9

Serve with tortilla chips.