Grilled Corn Salsa

This summer can not miss in your grills, this fabulous Grilled Corn Salsa
I love the combination of flavors in this salsa, especially the contrast of the sweet corn against the spicy peppers. My family was crazy about it too. I opened a bag of tortilla chips so we could all give it a try and my husband nearly finished an entire jar himself in one sitting.

Note: The poblano and jalapeno peppers are optional for those who do not like spicy.

Grilled Corn Salsa

Prep Time:30 Min
Cook Time:15 Min
Total Time:45 Min
Makes 5-6 cups.

Ingredients:

• 2 ears corn
  
• 3 medium tomatoes, diced
  
• 1/2 red onion, diced
  
• 1 red bell pepper, diced
  
• 1/4 cup chopped cilantro
  
• 1 jalapeno, seeded and finely diced (optional)
  
• 1 small poblano peppers, chopped (optional)
  
• Juice from 1 lime
  
• Salt and pepper, to taste
  
• Soak corn (in husk) in water 15-20 minutes.

Steps:

1. Remove and drain.
2. Place in microwave for 1 minute per ear. (Corn will be very hot, so be careful when removing from microwave.)
3. Remove husk and silk from cob. Grill corn over medium heat until kernels are lightly charred (rotate corn as needed to prevent too much charring on one side).
4. Remove from grill and let cool. Using a knife, cut down the corn to remove all kernels from cob.
5. Place in a bowl and stir in remaining ingredients.
6. Serve room temperature or refrigerate until ready to serve.
7. Cool and ladle into airtight jars. Keep refrigerated for up to one week.