3 large ears of corn, de-husked
1 bunch cilantro, finely chopped (about 1 cup)
1 large jalapeno pepper, seeded and diced
1/2 red onion, finely diced
juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon chipotle powder
- Heat a grill for medium heat direct cooking, about 350-400f.
- Place the shucked corn cobs directly over the hot part of the grill and rotate every minute for about 5 minutes total. This will char the corn and cook it slightly, while still keeping the kernels plump and juicy.
- Cut kernels off cobs, and place into a bowl along with the chopped cilantro, onion, jalapeno. Add the lime juice, salt and chipotle powder, then stir to combine.
- This salsa is best made and served fresh.
- Category: Side dish
- Method: Grilling
Keywords: Salsa, Jalapeno, Lime