Best Fire-Roasted Corn Salsa Recipe

Ingredients

• 2 Roma tomatoes, chopped
• 0.33 cup chopped red onion
• 0.25 cup chopped cilantro
• 3 tablespoons lime juice
• 0.5 teaspoon cumin
• 4 ears corn, husk and silk removed
• 2 jalapeno peppers, halved and seeded
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. In a large bowl, gently mix together the diced tomatoes, red onion, fresh cilantro, lime juice, and cumin.
2. Preheat your outdoor grill to medium heat and lightly brush the grill grate with oil to prevent sticking.
3. Lightly coat the corn on the cob and jalapeno peppers with olive oil for grilling.
4. Place the corn and jalapenos directly on the preheated grill. Cook, turning every few minutes, until the corn is nicely charred, approximately 15 minutes in total. Transfer to a cutting board to cool for about 5 minutes.
5. Finely dice the grilled jalapenos and carefully cut the charred corn kernels off the cob. Add the diced jalapenos and corn kernels to the bowl with the tomato-onion mixture. Stir well to combine all ingredients thoroughly. Season generously with salt and freshly ground black pepper to taste.

Nutrition

• Calories: 108 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 39 mg
• Protein Content: 3 g
• Carbohydrate Content: 15 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g