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Roasted Corn Salsa, With Roasted Bell Peppers

Adapted from Simply Scratch
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Ingredients
  

  • 4 Ears of corn shucked and silks removed
  • Olive oil
  • 1/2 orange bell pepper seeds removed
  • 1/2 red bell pepper seeds removed
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 Tbs pickled or fresh jalapeño diced (optional)
  • Juice of 1 lime
  • 1/2 tsp Kosher salt plus more to taste

Instructions
 

  • Brush each ear of corn and bell pepper half with olive oil and heat on the grill, turning occasionally until the kernels are charred to your liking and the bell pepper skins are charred as well. Remove from the grill and let cool. Carefully cut the kernels away from each ear of corn (see note on previous recipe for a helpful way to do that).
  • Use your fingers to peel the charred skin off each bell pepper (it doesn't have to be perfect - I leave some blackened bits for color). Dice the roasted bell peppers and combine with the rest of the ingredients.
  • Let the salsa rest in the fridge for 30 min or so for the flavors to get happy.