Grilled Corn Salsa
Ingredients
- 3 medium ears of corn, white or yellow corn works
- 1 cup halved cherry tomatoes
- 1/3 cup chopped red onions
- 1/4 cup chopped cilantro
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper, depending on the amount of spice you want
- juice from 1 lime, about 2 tablespoons
Instructions
- Remove the corn husks and silks. Place one ear of corn on top of a burner on your (gas) stove. Turn the heat on to medium. Using metal tongs, turn the corn around every 20 to 30 seconds, until the corn blackens. You'll probably need to move the corn up and down over the flame in order to char the entire ear of corn. Once you have grilled the corn to your liking, set it aside on a plate to cool. Repeat for the remaining ears of corn.
- Snap each ear of corn in half. Stand a half an ear of corn, cut side down and slice off the corn kernels. Repeat until you have sliced off all the kernels from the corn cobs.
- Add the corn, tomatoes, onions, cilantro, salt, cumin, paprika, cayenne pepper and lime juice. Stir to incorporate all the ingredients. Taste the salsa and adjust the spices to your liking. Serve immediately.
Notes
NUTRITION INFORMATION: Amount For 1/8 of Recipe: Calories: 80, Total Fat 1.2g, Saturated Fat: 0.3g, Sodium: 193mg, Cholesterol: 0mg, Total Carbohydrate: 17.7g, Dietary Fiber: 2.3g, Sugar: 6g, Protein 3g
If you don't have cherry tomatoes, feel free to substitute them with whatever tomatoes you have on hand.
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