- Servings: 8-10
|3||Ears Fresh Corn In Husks|
|1||Large Red Onion|
|1 bunch||Cilantro, chopped|
|Salt & Fresh Black Pepper, to taste|
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.
Sometimes I serve this as a salsa with chips and other times as a side dish. Either way it's awesome.