Homemade corn salsa is delicious served with pita chips or over chicken or beef.
Dierbergs olive oil
3 ears corn-on-the-cob, tassels and husks removed
1 medium onion, sliced 1/2 inch thick
1 red bell pepper, quartered and seeded
2 to 3 jalapeños, halved, seeded and deveined
2 tablespoons Dierbergs olive oil
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon snipped fresh cilantro or parsley
Salt and freshly ground black pepper
Brush corn, onion, bell pepper and jalapeños with olive oil. Place vegetables on grid over medium-high heat; cover and grill turning occasionally until crisp-tender and lightly charred, about 6 to 10 minutes. Let stand until cool enough to handle. Use serrated knife to cut kernels from corn cobs. Finely chop jalapeños; chop onion and bell pepper. In medium bowl, combine grilled vegetables. Stir in the 2 tablespoons olive oil, honey, lime juice and cilantro. Season with salt and pepper. Let stand 15 minutes to develop flavors. Serve chilled or at room temperature.
Makes about 4 cups
Servings: Per servingCalories: