By Traeger Kitchen
Customize this substantial, satisfying salsa recipe to your desired spice level—from a whisper of heat to blazing inferno. Treat your taste buds to spice balanced by the sweetness of wood-fired corn—your mouth will thank you.
|4 Large||Corn Husks|
|1/2 Cup||cilantro, finely chopped|
|1||red onion, diced|
|1 Teaspoon||garlic powder|
|1 Teaspoon||onion powder|
|1||jalapeño, seeded, diced and grilled|
|To Taste||Black pepper|
When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
Place the corn on the grill and cook until it is thoroughly charred, remove the husk and cut the kernels from the cob.
4 Large Corn Husks
Combine the corn with the remaining ingredients and refrigerate until ready to eat. Serve with chips or as an accompaniment to the fiesta food of your choice. Enjoy!
4 chopped tomato
1/2 Cup cilantro, finely chopped
1 red onion, diced
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 jalapeño, seeded, diced and grilled
1 lime, juiced
To Taste Salt
To Taste Black pepper
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