Corn Salsa

• servings: 12 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

4 medium ears fresh corn

1 medium orange bell pepper

2 medium roma tomatoes (9 oz), diced small)

1/2 cup diced red onion

1/3 cup chopped cilantro

1 jalapeno, (seeds and ribs removed for less heat if desired, minced)

1 tsp minced garlic (1 clove)

1 tsp chili powder

2 tsp Mexican hot sauce, (such as Valentina, or to taste)

1 Tbsp olive oil

1 1/2 tsp lime zest

2 Tbsp fresh lime juice

Salt (and black pepper, to taste)

Directions

Preheat a grill over medium-high heat to about 450 degrees.

Grill corn and orange bell pepper until charred on all over, about 3 minutes per 3 sides. Alternately you can do this over a gas stovetop set over a medium flame but be careful as corn does pop (stand back).

Let cool then cut kernels from corn cobs, then core and seed the bell pepper and dice.

Add corn and bell pepper to a large bowl along with tomatoes, onion, cilantro, jalapeno, garlic, chili powder, hot sauce, olive oil, lime zest, lime juice and toss. Season with salt and pepper to taste, toss.

Store in the fridge up to 3 days. Serve as a dip with tortilla chips or over a protein such as fish, chicken, or beef.

Nutrition

• Calories: 61 kcal
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.4 g
• Trans Fat: 0.003 g
• Sodium: 14 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 2 g