Grilled Corn Salsa Recipe

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Ingredients:

Serving

4 ears corn, in their husks
2 jalapeno peppers
2 vine-ripened , tomatoes, stemmed, seeded and cut into 1/2-inch dice
1/2 cup diced red onion
1/2 tsp minced garlic
3 tbsp roughly chopped fresh cilantro leaves
1 tbsp roughly chopped fresh mint leaves
1/4 cup fresh squeezed lime juice
2 tbsp olive oil
1/2 tsp salt , or to taste

Directions:

Soak the ears of corn (in their husks) in a deep bowl filled with cold water for 1 hour, placing a plate or other heavy waterproof item on top of the corn to keep the ears submerged.
Preheat a grill to medium. Lay the corn on the grill and cook for 20 to 25 minutes, turning frequently, until the outer leaves are blackened. Grill the jalapenos for 5 to 6 minutes, turning periodically. Remove the corn and jalapenos from the grill and set aside to cool.
Once the corn is cool, remove the husks and silk and discard. Cut the kernels off of the cobs and place in a large bowl. Stem, seed and finely chop the jalapenos and add to the bowl with the corn, along with the tomatoes, red onions, garlic, cilantro, mint, lime juice, olive oil and salt. Stir well to combine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	624.98 Kcal (2617 kJ)
Calories from fat	284.59 Kcal
		% Daily Value*
Total Fat	31.62g	49%
Sodium	1227.01mg	51%
Potassium	1323.15mg	28%
Total Carbs	84.37g	28%
Sugars	16.35g	65%
Dietary Fiber	14.77g	59%
Protein	11.98g	24%
Vitamin C	87.3mg	146%
Vitamin A	0.7mg	25%
Iron	92.4mg	514%
Calcium	70.8mg	7%

Amount Per 100 g
Calories	108.42 Kcal (454 kJ)
Calories from fat	49.37 Kcal
		% Daily Value*
Total Fat	5.49g	49%
Sodium	212.86mg	51%
Potassium	229.53mg	28%
Total Carbs	14.64g	28%
Sugars	2.84g	65%
Dietary Fiber	2.56g	59%
Protein	2.08g	24%
Vitamin C	15.2mg	146%
Vitamin A	0.1mg	25%
Iron	16mg	514%
Calcium	12.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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