Pan-Grilled Corn Salsa

Name: Pan-Grilled Corn Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Author : Caitlin Shoemaker

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Ingredients

Remove All · Remove Spices · Remove Staples

2 medium-to-large ears of sweet corn, kernels removed1/2 red bell pepper, finely diced1/4 teaspoon ground cumin2 jalapeños, finely diced (remove seeds for less heat)1/4 small red onion, finely diced1/4 cup cilantro, finely choppedJuice of 1/2 lime1/2 teaspoon coarse salt

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Instructions

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Step 1

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.

Step 2

add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.

Step 3

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.