Late Summer Grilled Corn Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

4 ears corn
5 small red onions, peeled and sliced in half lengthwise
7 red or green okras
1 lime
2 Tbs. finely minced cilantro
1 jalapeno pepper
5 Tbs. extra-virgin olive oil, divided
coarse salt and freshly ground pepper

Instructions:

Makes about 4 cups.
Rub 2 Tbs. oil all over corn, okra, onions and pepper. Sprinkle with a good pinch of salt and pepper. Place on a preheated grill and grill for about 7 minutes, rotating everything until nice and charred all over.

Remove from grill and give everything a rough chop, removing corn from the kernels. Place it all in a large bowl.

In a smaller bowl, whisk the remaining oil with the lime juice, minced cilantro and a sprinkle of salt. Pour the cilantro dressing over the corn salsa, toss to mix. Garnish with a little extra cilantro leaves, grab a bag of chips, or a trowel and just do it.

From bevcooks.com