Name: Fire-Roasted Corn Salsa
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Roma tomatoes, chopped - 2; Chopped red onion - ⅓ cup; Chopped cilantro - ¼ cup; Lime juice - 3 tablespoons; Cumin - ½ teaspoon; Corn, husk and silk removed - 4 ears; Jalapeno peppers, halved and seeded - 2; Olive oil - 2 tablespoons; Salt and pepper to taste - 2 tablespoons

Ingredients for - Fire-Roasted Corn Salsa

1. Roma tomatoes, chopped 2

2. Chopped red onion ⅓ cup

3. Chopped cilantro ¼ cup

4. Lime juice 3 tablespoons

5. Cumin ½ teaspoon

6. Corn, husk and silk removed 4 ears

7. Jalapeno peppers, halved and seeded 2

8. Olive oil 2 tablespoons

9. Salt and pepper to taste 2 tablespoons

How to cook deliciously - Fire-Roasted Corn Salsa

1 . Stage

Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.

2 . Stage

Preheat an outdoor grill to medium heat and lightly oil the grate.

3 . Stage

Coat corn and jalapeno peppers with olive oil.

4 . Stage

Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.

5 . Stage

Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.