roasted corn salsa
Fresh, grilled corn, and veggies come together for one flavorful bowl of Roasted Corn Salsa; Perfect as a dip, or side to your favorite protein!
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Servings: 5 cups
Ingredients
- 4 ears fresh corn - husks and silks removed
- 2 tablespoons ghee, melted - or unsalted butter
- 5 ripe tomatoes, seeded and cut into ¼-inch dice - roma, plum, or vine ripe tomatoes suggested
- ½ small red onion, peeled and finely chopped
- 1 small jalapeno pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, minced
- ½ cup fresh cilantro, finely chopped
- 3 tablespoons freshly squeezed lime juice - plus more to taste
- Coarse salt and freshly ground pepper - to taste
Instructions
- Heat a grill or broiler to medium hot. Brush corn with melted butter, and place on grill or under broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat, and let cool. Using a sharp knife, cut kernels from cobs.
- In a medium bowl, mix to combine corn kernels, tomatoes, onion, jalapeno, garlic, and cilantro. Season to taste with lime juice, salt, and pepper. Serve immediately or refrigerate up tp 4 days (the flavor is better the longer this refrigerates)
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