GRILLED CORN SALSA
This easy Grilled Corn Salsa strikes the perfect balance of sweet, salt, acid, and heat. Bursting with summer colors and flavors, and ready in less than 30 minutes!
red bell pepper
Brush corn cobs with 2 tablespoons olive oil and season generously with salt and pepper.
Grill, turning every few minutes, until golden with slight char marks and cooked through, about 12 minutes.
Let cool and then cut the kernels off the cob.
Add the remaining 2 tablespoons of olive oil, lime juice, lime zest, garlic, and cumin to a small bowl and whisk to combine.
To a large mixing bowl, add the corn, tomatoes, bell pepper, jalapenos, cotija, red onion, and cilantro. Toss to combine.
Drizzle over the sauce and toss until evenly coated. Taste, and add additional salt and pepper, if desired. Serve with fresh lime wedges, tortilla chips and guacamole.