Grilled Corn Salsa
3 Whole Ears of fresh corn
1 Whole Sweet Onion
3 Whole Bell Peppers (Red, Yellow and Green)
1/4 teaspoon(s) Ground Cumin
1 tablespoon(s) Olive Oil
2 Whole Tomatoes (seeded and chopped)
2 Whole Jalapeno Peppers (seeded and chopped)
2 Minced Garlic Cloves
1/4 Cut Cilantro (chopped)
1/2 teaspoon(s) Salt
1 tablespoon(s) Lime Juice
Preheat Grill to 400 degrees. Hickory chips were used
Grill the Corn and Bell Peppers for 10 minutes. Turn sides after 5 minutes until done.
Cut kernels off the cobs. Cut peppers into small pieces. Cut onion into small pieces. Mince Jalapeno's peppers.
Mix all ingredients into a large bowl; cover and chill 2 hours or up to 2 days. It is best the next day.
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