Grilled Corn Salsa

Name: Grilled Corn Salsa
Ingredients: 4 ears corn, in their husks; 2 jalapeno peppers; 2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice; 1/2 cup diced red onion; 1/2 teaspoon minced garlic; 3 tablespoons roughly chopped fresh cilantro leaves; 1 tablespoon roughly chopped fresh mint leaves; 1/4 cup fresh squeezed lime juice; 2 tablespoons olive oil; 1/2 teaspoon salt, or to taste

10 ingredients

9 steps

Ingredients

4 ears corn, in their husks
2 jalapeno peppers
2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice
1/2 cup diced red onion
1/2 teaspoon minced garlic
3 tablespoons roughly chopped fresh cilantro leaves
1 tablespoon roughly chopped fresh mint leaves
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt, or to taste

Directions

1

Soak the ears of corn (in their husks) in a deep bowl filled with cold water for 1 hour, placing a plate or other heavy waterproof item on top of the corn to keep the ears submerged.
2

Preheat a grill to medium.
3

Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently, until the outer leaves are blackened.
4

Grill the jalapenos for 5 to 6 minutes, turning periodically.
5

Remove the corn and jalapenos from the grill and set aside to cool.
6

Once the corn is cool, remove the husks and silk and discard.
7

Cut the kernels off of the cobs and place in a large bowl.
8

Stem, seed and finely chop the jalapenos and add to the bowl with the corn, along with the tomatoes, red onions, garlic, cilantro, mint, lime juice, olive oil and salt.
9

Stir well to combine.