RECIPE: Grilled Corn Salsa

Grilled Corn Salsa

This salsa is a great way to use up late summer veggies - the spice level can be easily adjusted up and down. 

Ingredients: 

2 ears corn
1 green or red bell pepper
1 cup cherry tomatoes
1/4 cup cilantro
1 small jalapeño (optional)
1 tbs neutral oil, lard, or bacon grease (preferred)
1 tbs lime juice
1/4 salt
1/4 tsp cayenne pepper (optional)

Directions:

1. Microwave the corn in the husk for approx. 3 min per ear 
2. Let the corn cool and remove from the husk 
3. Slice the kernels from the cob 
4. Heat the oil or fat in a large cast iron or stainless pan 
5. When the oil or fat is shimmering, add the corn kernels to the pan 
6. When the kernels are nicely browned, add half of the lime juice, salt and cayenne pepper and cook for 1 to 2 minutes more 
7. Remove the kernels from heat and add to a large bowl 
8. Slice the bell pepper into 1/4 in squares and add to the bowl 
9. Slice the cherry tomatoes in half and add to the bowl 
10. Chop the parsley finely and add to the bowl 
11. If using, slice open the jalapeño, remove the seeds, cut into 1/8 cubes and add to the bowl 
12. Add the rest of the lime juice and toss the salsa 
13. Taste and adjust salt, as needed 

Recipe submitted by Madeleine Livingston