Fresh Corn Salsa

  • 2 shishito peppers
  • 3 teaspoons extra-virgin olive oil and Kosher Salt
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar

Preheat a grill to medium high. Brush the shishitos with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop. Bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. Mix the corn, shishito, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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