- Servings: 8-10
Ingredients:
| 3 | Ears Fresh Corn In Husks |
| 12 | Roma Tomatoes |
| 1 | Large Red Onion |
| 4-5 | Jalapeno Peppers |
| 1 bunch | Cilantro, chopped |
| 3-4 | Limes |
| ½ tsp | Cumin |
| Salt & Fresh Black Pepper, to taste |
Directions:
Soak corn in water for 30 minutes.
Roast corn over medium high heat on grill until soft, 20-30 minutes, turning occasionally. Roast peppers, onion and tomatoes until charred. Place peppers in a resealable bag for 10 minutes, then peel off skin. Add tomatoes, onion, peeled peppers and juice from limes to a blender then pulse a few times. Salsa should be a little chunky. Remove husks from corn and cut corn off cob. Place corn in a bowl, add tomato mixture and cilantro, then season with salt and pepper.
Helpful Tips:
Sometimes I serve this as a salsa with chips and other times as a side dish. Either way it's awesome.
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