Grilled Corn Salsa


My spicy garlic and lime shrimp were marinating Mexican-style and I needed a side dish to go along side. To keep the meal light and healthy, I decided to make pico de gallo, only I added in some of the leftover corn on the cob from the night before. Reusing leftover ingredients is a great way to save money and not waste any food. This was great with the shrimp; not really a side dish but getting some shrimp and this salsa all in one bite had great flavor. Enjoy!

3 ears grilled corn, recipe HERE
2 plum tomatoes, seeded and finely chopped
½ small white onion, finely chopped
1-2 jalapenos, seeded and finely chopped
¼ cup cilantro, chopped
1 Tablespoon fresh lime juice
Salt and pepper, to taste

1. Cut off the kernels of each ear of corn.
2. Combine all ingredients, adding salt and pepper to taste at the end. More jalapenos can be added depending on how spicy you like it. This amount makes it a mild to medium temperature.
3. Can be served immediately but best to cover and let marry in the refrigerator for at least an hour.


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