Charred Corn Salsa

It's grilling season in Texas, and it's almost over.  Once summer rolls in it is almost impossible to keep your grill at a normal temperature, so now is the time to actually enjoy some time at the grill without scorching your food and having heat stroke. Actually, I had a hard time keeping my grill below 600 even this weekend. It was 93. 93 in April!!!  Too early Texas, too early.

This charred corn salsa was everything I'd hoped for.  A little spicy, a little smokey, and lots of flavor.  I served it with grilled cedar plank salmon (recipe to come), and it will become a go-to side. I keep thinking about it in a taco, or alongside some grilled chicken, or on top of nachos. 

 Recipe

• 5-6 ears corn
• 2 red bell peppers
• 1 large sweet onion
• 4 jalapenos, seeded
• 1-2 tablespoons olive oil
• Juice from one small lime
• Several dashes hot sauce
• 3/4 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• Fresh ground pepper

Grill the corn until perfectly charred. Meanwhile, cut the vegetables into large chunks, toss in olive oil, then grill until fork tender.  Dice the veggies into small pieces, and cut the kernels off the cob using a serrated knife.  Toss all ingredients with olive oil, lime juice, hot sauce, and spices. Serve warm or room temp.