Grilled Corn Salsa

Recipe from Sara Ross, farmer from Pottawattamie County

Grilled corn salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 18

Ingredients

  • 5 ears fresh sweet corn, shucked
  • 3 jalapeños, chopped (seeded if you don’t want a spicy salsa)
  • 1 red onion, quartered
  • 1 red bell pepper, seeded, coarsely chopped
  • ¼ cup cilantro leaves
  • 4 cups coarsely chopped tomatoes
  • 2 cans (15 ounces each) black soybeans, drained and rinsed
  • 1½ teaspoons garlic salt
  • 1 teaspoon dried oregano
  • ½ to 1 lime, juiced
  • Freshly ground black pepper to taste

Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.

Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to chop. Add the tomatoes and pulse to create a chunky texture. Do not overprocess. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.

Nutrition

Nutrition per serving: 62 Calories, 0g Total Fat, 0mg Cholesterol, 307mg Sodium, 14g Carbohydrate, 4g Fiber, 3g Protein