Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish is inspired by my favorite salsa at Chipotle®. You can use it to top tacos or burritos, or just scoop it up with tortilla chips.

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Recipe Summary test

prep:
5 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • 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.

Nutrition Facts

28 calories; protein 1.1g; carbohydrates 6.4g; fat 0.4g; sodium 21mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/26/2019
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