Charred Corn Salsa

 

Corn Salsa

Ingredients

4 medium ears fresh corn
1 medium orange bell pepper
2 medium Roma tomatoes, diced
½ cup diced onion
⅓ cup chopped cilantro
1 jalapeño, diced
1 clove garlic, minced
1 tsp chili powder
2 tsp hot sauce
1 tbsp olive oil
1 ½ tsp lime zest
2 tbsp fresh lime juice
Salt & pepper, to taste

Instructions

Preheat grill to medium-high heat (about 450°F).
Grill corn and bell pepper, turning until charred on all sides (about 3 minutes per side).
Let cool, then cut kernels off corn.
Core, seed, and dice bell pepper.
Add corn and bell pepper to a bowl with tomatoes, onion, cilantro, jalapeño, and garlic.
Add chili powder, hot sauce, olive oil, lime zest, and lime juice.
Toss to combine.
Season with salt and pepper to taste.
Refrigerate up to 3 days before serving.