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Fire Roasted Corn Salsa

  • 3 ears corn, roasted and shucked
  • 2 ripe tomatoes, diced small (the same size as a kernel of corn)
  • 1 red onion, diced small (see above)
  • 1 hot pepper, minced
  • Juice of 2 limes
  • 1 cup cilantro leaves, coarsely chopped
  • Salt and freshly ground black pepper (1 tsp sea salt should be sufficient)
  • Drizzle of extra virgin olive oil

Roast the corn until some of the kernels turn quite dark (almost black) and set aside to cool. Meanwhile, dice all of the rest of the vegetables. Cut the kernels from the corn and add to the bowl. Season and enjoy!

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