This fresh salsa’s trick is to grill the onion and corn. Savor it as a delicious snack in the summer heat at the pool, lakeside, beach, or anywhere else. Give me some tortilla chips, please!
Ingredients:
- 4 ears of corn
- 1 small red onion
- 2 Tbsp. olive oil
- 1 red bell pepper, diced
- 1 jalapeño pepper, finely chopped
- 3 Tbsp. fresh lime juice
- 1 Tbsp. red wine vinegar
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 1/2 tsp. chili powder
- 1/2 c. chopped fresh cilantro, plus more for garnish
- Tortilla chips, for serving
Instructions:
Step No:01
Set the grill’s temperature to 400° to 450°, or medium-high.
Step No:02
Remove the silks and suck the corn. After peeling, split the onion into quarters. Distribute the olive oil evenly over the corn and onion.
Step No:03
Cover and grill the corn and onion for 3 minutes on each side, or until grill marks appear. Take them off the grill and give them a little time to cool.
Step No:04
Dice the onion and remove the kernels from the cobs. Mix the red bell pepper, jalapeño, lime juice, vinegar, chili powder, cumin, pepper, and salt in a medium-sized bowl. Mix everything together.
Step No:05
Add the cilantro and toss just before serving. Serve with tortilla chips on the side
See Full Recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a40038060/corn-salsa-recipe/