Corn Salsa

This recipe uses both raw and roasted corn because one shouldn’t have to choose between two perfect things!🌽

3 ears of corn
2 jalapeños, rough chopped (seeds removed if you prefer less heat)
Olive oil to grease the pan
1/2 cup tomato, diced
1/4 cup red onion, small diced
1/4 cup cilantro, chopped
1 tsp red wine vinegar
1/2 limes juiced
1/2 tsp chili powder
Salt to taste

Heat olive oil in a skillet over medium heat. Add half your corn and your jalapeños to the skillet and cook for about 5 minutes until the corn is lightly roasted and beginning to char. Once the corn has cooked, add it with your remaining ingredients to a bowl and stir to incorporate. If you can wait, let the salsa site for about 30 minutes so the flavors can meld together. Enjoy!

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