Quick & Easy Grilled Corn Salsa
Grilled corn is mixed with chiles, red onion, tomatoes, cilantro, lime juice and salt.
Ingredients
- 3 corn on the cob husks removed
- vegetable oil
- 4 ounces (113 grams) canned diced chiles, mild or hot
- ⅓ cup (42 grams) red onion finely chopped
- ½ cup (75 grams) cherry tomatoes chopped
- 2 tablespoons cilantro chopped
- 2 teaspoons lime juice
- ¼ teaspoon salt or to taste
Instructions
- Preheat grill.
- Place the corn cobs on the grill, turning often until lightly charred on all sides. Remove.
- Put a small bowl upside down inside a large bowl. Stand a corn cob on its flat end and use a sharp knife to cut off the corn kernels.
- To the corn add the chiles, red onion, tomatoes, cilantro, lime juice and salt. Mix well. Taste and add more salt if needed.
- Refrigerate until ready to use. The salsa will taste better the longer it sits.
- The salsa will keep up to 5 days in a sealed container refrigerated.
Video
Nutrition
Serving: 1 | Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 192mg | Fiber: 2g | Sugar: 4g