Pan Grilled Corn Salsa
Ingredients
- 2 medium-to-large ears of sweet corn, kernels removed
- 1/2 red bell pepper, finely diced
- 1/4 teaspoon ground cumin
- 2 jalapeños, finely diced (remove seeds for less heat)
- 1/4 small red onion, finely diced
- 1/4 cup cilantro, finely chopped
- juice of 1/2 lime
- 1/2 teaspoon coarse salt
Preparation
Sear the corn: bring a large, nonstick sauté pan to medium-high heat
Once warm, add the corn kernels and bell pepper
Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan
Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn
Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape
Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin
Mix: add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt
Serve warm, or place in the fridge and allow the corn to chill completely before serving
Serve as desired; leftovers will keep in the fridge for up to 5 days
Tag us and caitlyn if you make this!