Charred Corn Salsa

Serves 4


 4 medium ears corn, husks removed
 1 pint red and/or yellow cherry tomatoes, quartered
 1 small red onion, finely chopped
1 jalapeņo pepper, very finely chopped 
 Juice of 1 medium lime
 1/2 cup coarsely chopped fresh cilantro
 Salt 

 Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well. 

 Grill the corn uncovered until some the kernels are bright yellow and a few are charred, 2 to 3 minutes per side, for a total of 12 to 15 minutes. Remove the corn from the grill and cool for 5 minutes. 

 Meanwhile, combine the tomatoes, onion, jalapeņo, and lime juice in a medium bowl. Once the corn is cool enough to handle, cut the kernels from the cob, and add to the bowl. Season with salt and stir to combine. 
Recipe Notes
Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days.

http://www.thekitchn.com/recipe-charred-corn-salsa-233706