Grilled Corn Summer Salsa

We're all about getting spicy - and this salsa has the perfect combination! Fresh corn,  jalapeño peppers and loads of Kosterina EVOO. Sounds like a delicious treat to us! 

INGREDIENTS

2 medium ears of corn, stripped of husks and threads

1 TBSP. Kosterina extra virgin olive oil, for brushing

4 TBSP. red onion, finely chopped

½ red pepper, finely chopped

1 medium tomato, skin and seeds removed, chopped

3 TBSP. fresh cilantro, minced

2 TBSP. fresh lime juice

1-2 tsp. jalapeño pepper, minced

--- sea salt and freshly ground pepper

2 TBSP. Kosterina extra virgin olive oil

INSTRUCTIONS

1. Pre-heat the grill to its highest setting. Using a brush, oil the corn with some olive oil.
2. Grill the corn on the hot grill for about 8 minutes, turning them from time to time so that they cook evenly. Set them aside to cool. When they are cool, place them in a bowl and, with a sharp knife, scrape off all the kernels into the bowl.
3. To the same bowl, add the rest of them ingredients. Taste and adjust the seasoning. Let the salsa sit for half an hour and serve with tortilla chips, or, as a side dish to a grilled protein.