Grilled-Corn Salsa

Name: Grilled-Corn Salsa
Ingredients: 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed; 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices; 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved; 6 ounces fresh jalapeno chilies (about 8), rinsed, stemmed, seeded, and halved; About 1 tablespoon olive oil; 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped; 2 cloves garlic, peeled and minced; 1/4 cup chopped fresh cilantro; 1/4 cup lime juice; 1/2 teaspoon ground cumin; Salt

11 ingredients

3 steps

Ingredients

4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
6 ounces fresh jalapeno chilies (about 8), rinsed, stemmed, seeded, and halved
About 1 tablespoon olive oil
2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/2 teaspoon ground cumin
Salt

Directions

1

Rub corn, onion, bell pepper, and jalapenos lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapenos, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapenos.
2

Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.
3

Nutritional analysis per 1/4 cup.