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Grilled Corn Salsa
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.
Prep Time
25 Minutes
Cook Time
15 Minutes
Pellets
Mesquite
Ingredients
This recipe serves:
6
Units of Measurement:
main
| 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 |
| To Taste | Salt |
| To Taste | Black pepper |
Steps
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.
Ingredients
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!
Ingredients
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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