Grilled Corn Salsa

If you ask us, you can never have too much salsa in your life, and this crunchy, sweet, smoky version is one of our favorites! Loaded with Summer veggies, it makes a great topping for a piece of grilled steak or eaten on its own with tortilla or pita chips. This recipe makes 4 servings but can easily be doubled.

PREP TIME: 20 minutes
COOK TIME: 25 minutes

Ingredients
2 ears sweet corn
1/4 cup of your favorite hot sauce (we used Tapatio)
1/4 white onion, diced
1 large tomato, chopped
1 jalapeño pepper, seeded and minced (less if you're not looking for too much spice)
Juice from 1 fresh lime
1/3 cup freshly chopped cilantro or parsley
Salt and pepper, to taste

Directions
Make the grilled corn: Remove the corn from the soaking liquid and shake off excess water. Gently peel back the husk, leaving the stem end intact. Remove the silk and fold the husks back over the corn.

Place corn in a large bowl of water along with the hot sauce. Soak for at least 15 minutes and up to overnight.

Heat your grill to medium-high heat. Remove corn from the water and shake off excess liquid. Place the corn cobs on the grill and cook for 15-20 minutes, turning every few minutes. Remove the corn from the grill and remove the husks. Place corn back on the grill and quickly char on all sides. Remove the corn from the grill and set aside to cool.

Once the corn has cooled, cut the kernels off the cobs and toss in a nonreactive bowl with the onion, tomato, jalapeño, lime juice and cilantro or parsley. Taste and season as needed. The salsa can be served slightly warm or chilled. It lasts, covered and chilled, for up to 3 days.