Ingredients

The following ingredients have 2 Servings
  • 4 large ears fresh corn on the cob (silk and husk removed)
  • 1 medium red onion (finely diced)
  • 1 medium jalapeno pepper (seeded and diced)
  • 1/2 cup sweet red bell pepper (seeded and diced)
  • 1/4 cup chopped fresh cilantro
  • 2 medium Roma tomatoes (diced)
  • 1/4-1/3 cup fresh lime juice
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 green onion (thinly sliced)

Instruction

  • Preheat the oven to broil. Move the oven rack positioning it in the upper third of oven.
  • Line a baking sheet with foil. Spritz foil lightly with cooking spray.
  • Use a sharp knife to remove corn kernels from the cob. Spread on baking sheet in a single layer. Spritz the corn lightly with cooking spray.
  • Roast for around 10-15 minutes or just until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly.
  • Meanwhile, In a medium size mixing bowl whisk together lime juice, oil, honey, garlic salt and lemon pepper until slightly thickened.
  • To the bowl add corn, onion, jalapeno, red pepper, cilantro and tomatoes. Mix well, taste and adjust salt and pepper, if needed.
  • Serve immediately, at room temperature or chill in an airtight container for up to 3 days. Garnish with green onion and jalapeno slices, if desired.
  • Serve as a condiment for tacos, nachos, salads, burrito bowls or with tortilla chips.