Grilled Corn Salsa
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Grilled Corn Salsa
A tasty dip for tortilla chips or to top grilled food.
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Grilled Corn Salsa
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2
ears grilled, unseasoned corn, kernels cut from cobs (about 1 cup)
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1
medium red bell pepper, cored, seeded, and diced small
- 1
- 1 ½
- 1 ½
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1
tablespoon chopped fresh cilantro leaves
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½
medium jalapeno chile, seeds and ribs removed, then minced
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1
small garlic clove, minced (about ½ teaspoon
- 1
Place all the ingredients in a medium bowl. Toss and adjust seasonings. The salsa can be refrigerated in an airtight container for up to 1 day. Makes about 2 cups.
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