Fire-Roasted Corn Salsa
This salsa is a perfect end to summer, as it captures and showcases a ton of classic summer flavors. You have sweet roasted corn, tomatoes, roasted peppers, onion, avocado and lime along with black beans and cilantro. Who doesn't like sweet corn roasted on the grill? That's a serious meal, yes, meal, in our house this time of year. I remember going on long corn-hunting expeditions with my grandfather along the country roads of central Missouri as a kid.
Instructions
In a large mixing bowl, cut the corn off of the cob.
Tip: The corn tends to come off in sheets, so I use a pastry cutter to help break up the kernels. Just be careful not to mash the corn.
Add the remaining ingredients (avocados last) and mix well.
Refrigerate for at least two hours.
Serve and enjoy!
Tip: This salsa is great warmed and served over grilled fish or on fish tacos.
