Grilled Corn Summer Salsa
Grilled Corn Summer Salsa
About this recipe:
We're all about getting spicy - and this salad 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 Everyday Organic 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 Original Extra Virgin Olive Oil
Directions
- Pre-heat the grill to its highest setting. Using a brush, oil the corn with some olive oil.
- 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.
- 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.
