Roasted Corn and Chipotle Salsa

1. 1

   Heat your outdoor grill.

2. 2

   Shuck and de-silk your corn.

3. 3

   Grill corn until each side is golden brown and let cool.

4. 4

   Roast red pepper on the grill until charred on all sides.

5. 5

   Place the pepper on a towel or covered container to let steam and remove when cool Peel charred skin off the pepper, remove the stem and seeds; dice the flesh Cut the kernels from the corncobs.

6. 6

   Combine all the ingredients and season with salt and pepper.

7. 7

   Serve with tortillas or as a topping for tacos.

* Per serving · 4 servings · Values may vary.

No additional tips available.