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Grilled Corn Salsa

25

15

Mesquite

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.

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  • 4 Large Corn Husks

  • 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

  • salt

  • black pepper

  • 1

    When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
  • 2

    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

  • 3

    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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