Grilled-Corn Salsa Recipe – Sunset Magazine

Ingredients

• 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
• 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
• 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
• 6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved
• About 1 tablespoon olive oil
• 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
• 2 cloves garlic, peeled and minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/2 teaspoon ground cumin
• Salt