Grilled Corn Salsa
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 ears corn, husked
5 tablespoons extra-virgin olive oil or to taste
salt, to taste
Freshly-ground black pepper to taste
1/2 teaspoon finely-minced garlic
1/2 cup diced red onion
2 ripe plum tomatoes seeded, and cut into 1/4" dice
1 ripe avocado half peeled and diced
1 tablespoon fresh lime juice
1 teaspoon finely-chopped jalapeno
1 tablespoon fresh lime juice
1 tablespoon chopped flat-leaf parsley

Preparation

1 Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper. 2 When cool enough to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature. 3 Comments: To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.