For the ideal salsa for summer, cilantro, tomatoes, and lime are combined with fire-roasted corn and jalapenos. Add tortilla chips to the dish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 Roma tomatoes, chopped
- ⅓ cup chopped red onion
- ¼ cup chopped cilantro
- 3 tablespoons lime juice
- ½ 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
- Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Coat corn and jalapeno peppers with olive oil.
- 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.
- 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.