Grilled corn salsa is a delicious side to any grilled meat or fish. You can also make it a main by mixing it up with black beans, hard boiled egg, or avocado. Here it is with flank steak.

Ingredients

  • 2 c. fresh or frozen corn kernels
  • ¼ c. Olive oil
  • 1 Small red onion
  • 1 Jalapeno
  • 2 c. cherry tomatoes
  • 1 c. cilantro
  • 1/3 c. lime juice
  • Sea salt

Guidelines

  • Preheat oven to 450.
  • Line a baking sheet with parchment paper.
  • Spread the corn kernels on the paper. Douse with olive oil and sprinkle with sea salt.
  • Cook the corn kernels 10 minutes or more until the kernels brown a bit. Let cool.
  • Finely chop the onion and jalapeno (remove the seeds).
  • Halve the cherry tomatoes and mix with the onion and jalapeno.
  • Wash and stem the cilantro and roughly chop.
  • Mix the cilantro, lime juice, sea salt and roasted corn kernels into the bowl with the tomatoes, onion and jalapeno.