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Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.

  • Preheat an outdoor grill to medium heat and lightly oil the grate.

  • Coat corn and jalapeno peppers with olive oil.

  • Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.

  • Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts

108.4 calories; 2.6 g protein; 15.3 g carbohydrates; 0 mg cholesterol; 39.1 mg sodium. Full Nutrition