Grilled Corn Salsa
Servings: 6
Calories: 108kcal
Ingredients
- 3 ears of corns, husks removed
- 2 tablespoons extra virgin olive oil
- 1 ½ jalapenos, seeded and diced
- 1 garlic clove, minced
- 2 roma tomatoes, seeded and diced
- ¾ cup canned black beans, drained
- 1 lime, juiced
- salt and pepper to taste
Instructions
- Preheat the grill to medium heat and close the lid.
- Brush the ears of corn with the olive oil and season with salt and pepper.
- Place the prepared corn on the grill and heat for 8 to 10 minutes, turning every 2 to 3 minutes.
- Once the corn is cooked and begins to char remove from the grill and allow to cool.
- In a medium bowl combine the remaining ingredients and toss together.
- Once the corn is cool enough to handle, cut the kernels off the cob and gently toss together with the other ingredients. Season with salt and pepper.
- Serve with tortilla chips, as a condiment for tacos or just straight from the bowl as a small snack.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg