Grilled Corn Salsa
Makes 3 ½ cups
4 ears corn, husked and silk removed
1 small red bell pepper, diced
3 green onions, coarsely chopped
2 TBSP coarsely chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
2 TBSP fresh lime juice
½ tsp coarse salt
Preheat grill for a medium-hot fire. Spray corn with olive oil cooking spray. Place corn on the grill rack. Grill about 3 minutes on each side until lightly charred and tender. Transfer to a plate; let cool. But kernels from cobs. (You should have about 2 cups.) Combine corn kernels, bell pepper, green onions, cilantro, jalapeño, lime juice and salt in a medium bowl.