Shelly's Recipe

GRILLED CORN SALSA

Category: Salsa/ Gucamole

4 ears fresh corn, shucked and washed
Sea salt and freshly ground black pepper
1 teaspoon minced garlic, about 1 large clove
2 Roma tomatoes or 1 slicing tomato, cored and diced
1 avocado, pitted, peeled and diced
Juice of 2 limes
1 jalapeno pepper, seeded and finely diced, or more to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Tortilla Chips

Preheat grill on high heat for 5 minutes. Reduce heat to medium-high and grill the corn, turning every few minutes, until all sides are lightly browned with grill marks, about 8 minutes in all. Transfer the corn to a cutting board and let cool. Cut the kernels off the ears of corn, place them in a large bowl and season with the salt and pepper. Add the remaining ingredients, taste and add salt and pepper if needed. Refrigerate until ready to serve. Serve with tortilla chips for dipping.

Makes about 4 cups of salsa.