This was very good but is very spicy if you add the entire jalapeño. Next time I will add half but if you like spice it is excellent. The corn also gave this salsa a good sweetness. I also added extra red onion and cilantro because of preference. Other than that you do not need to change a thing! Will definitely make again:)
Ingredients:
6 ears fresh shucked corn
3 tablespoons olive oil, divided
1/2 cup minced red onion
1/2 cup chopped cilantro
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon kosher salt
2 red jalapeños, seeded and minced
How to Make It:
Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred, 15 to 20 minutes. Cut kernels from cobs.
Combine corn, remaining 2 tablespoons oil, onion, and remaining ingredients. Store in refrigerator up to 1 week.
source: allrecipes
