Grilled Corn Salsa
This Grilled Corn Salsa takes summer loving to a whole new level with fresh corn on the cob, the char of the grill and the heat of jalapeños.
- 6 ears corn shucked
- 2 jalapenos finely diced
- 1/4 cup red bell pepper diced
- 1/2 cup red onion diced
- 2 tablespoons lime juice
- 2 tablespoons olive oil divided
- 1 teaspoon salt
Pre-heat grill to medium-high heat.
Brush corn with 1 tablespoon olive oil. Grill corn, covered, turning frequently, until char marks appear, approximately 10-15 minutes. Cut kernels off corn.
Add all ingredients (including the remaining 1 tablespoon oil) to a medium-size bowl and stir until combined. Serve with tortilla chips.