Fire Roasted Corn Salsa (Jamie Deen) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
3 ears corn, husks removed |
1 medium jalapeno, split in half and seeded |
2 tablespoons olive oil |
kosher salt and freshly ground black pepper |
2 roma tomatoes, diced |
1 ripe avocado, diced |
1/4 small red onion, diced |
juice of 2 limes |
tortilla chips, for dipping |
Directions:
1. Heat a grill to medium-high heat. Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper. Grill on all sides until lightly charred, about 6 minutes total. Remove from the grill and cool for a few minutes until you can handle.
2. Use your knife to remove the corn kernels from the ears of corn. Finely chop the jalapeno. Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice. Taste for seasoning and adjust as necessary with more salt as needed. Serve with tortilla chips.
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