Pan-Grilled Corn Salsa

Pan-Grilled Corn Salsa

from frommybowl.com
15 min
3 servings

Skip the grill and oven and make this Pan-Grilled Salsa instead! It's packed with sweet corn and summer flavor, but only takes 15 minutes to make.

Ingredients

  • 2 medium-to-large ears of sweet corn, kernels removed
  • 1/2 red bell pepper, finely diced
  • 1/4 teaspoon ground cumin
  • 2 jalapeños, finely diced (remove seeds for less heat)
  • 1/4 small red onion, finely diced
  • 1/4 cup cilantro, finely chopped
  • Juice of 1/2 lime
  • 1/2 teaspoon coarse salt

Directions

  1. 1

    Bring a large, nonstick sauté pan to medium-high heat. Once warm, add the corn kernels and bell pepper. Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan – it will stick to the corn. Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water & scrape. Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin.

  2. 2

    add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.

  3. 3

    warm, or place in the fridge and allow the corn to chill completely before serving. Serve as desired; leftovers will keep in the fridge for up to 5 days.