Corn Salsa
Corn Salsa
  1. Grill corn & cut off the cob.
  2. If you’d like to roast the peppers: place the whole pepper over a direct flame until the outside is completely charred. Place in a covered bowl or plastic bag for 5 min to sweat. Peel off charred skin and discard. Julienne or slice peppers.
  3. Add remaining ingredients and mix.
  4. Season with Salt & Pepper
Recipe Notes

***This salsa is great served with steak, chicken, ribs….anything!

It’s even better the day after it’s made, so it’s a perfect a make-ahead option for a cookout with friends. We’ll also serve this corn salsa on the side with tacos.

If you can’t get your hands on fresh corn, frozen (thawed) or canned corn kernels will work as a substitute.