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Ingredients2 h 15 m servings 28
Original recipe yields 10 servings
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Remove to a plate and allow to cool.
- Meanwhile, place red onion, cilantro, jalapeno peppers, lime juice, garlic, and salt in a bowl. Cut corn kernels from the cobs and add to the onion mixture. Mix well, gently breaking up any large corn chunks with the spoon. Discard cobs.
- Cover and refrigerate for at least 2 hours.
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Per Serving: 28 calories; 0.4 6.4 1.1 0 21 Full nutrition
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