Roasted Corn Salsa
By: Kelsey Ganes
Published: Monday, May 2, 2011 - 10:58am

Ingredients




5 ears of corn, husked
Olive oil
1/2 pound tomatoes, diced
1/4 cup red onions, diced
1/4 cup fresh cilantro, chopped
1 jalapeno, deseeded, stems and ribs removed, and finely chopped
1/2 cup red bell pepper, chopped
1 tablespoon lime juice

Preparation

1 Preheat grill. Prepare corn and brush liberally with olive oil. Place on grill and cook for 25-30 minutes or until kernels are tender, rotating every 10 minutes and allowing some kernels to char. 2 Remove corn from grill and allow to cool. Cut kernels away from cob. Discard cob and place kernels in a medium bowl with remaining ingredients. Mix well to combine. Refrigerate until ready to use, at least 4 hours or overnight. 3 For a spicier salsa, include jalapeno seeds.