Step salsa up a notch by adding a little grilled corn!
1 pint cherry tomatoes
½ diced red onion
1 serrano pepper, seeded and chopped
¼ cup cilantro, chopped
1 ear corn
1. Grill corn in advance. Refrigerate at least 2 hours to cool entirely. Once cold, cut corn kernels off cob.
2. Place tomatoes, red onion and pepper into food processor and puree.
3. Pour puree into mixing bowl. Stir in corn and chopped cilantro, and serve.
If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!