Make This Summery Grilled Corn-and-Chipotle Salsa

Tomato salsas are fine and all, but when fresh corn is in season this sweet, smoky pico is about all we want on our tortilla chips! Chipotles in adobo give it a healthy bit of kick.

Whenever you're grilling corn on the cob, make a couple extra ears, and use it for this salsa!

Yields: 2 cups

Prep Time: 25 mins

Total Time: 25 mins

Ingredients

• Canola oil, for grill grates

• 4

  ears fresh corn, husked

• 2/3 c.

  chopped red onion

• 2

  chipotles in adobo sauce, chopped

• 1/2 c.

  chopped fresh cilantro

• 1/4 c.

  fresh lime juice

• Kosher salt and freshly ground black pepper

• Tortilla chips, for serving

Directions

1. Heat grill to medium-high. Once hot, clean and oil grill grates. Grill corn, turning occasionally, until just charred, 4 to 5 minutes. Once cool enough to handle, remove kernels from cobs; discard cobs.

2. Combine grilled corn, onion, chipotles in adobo, cilantro, and lime in a bowl. Season with salt and pepper. Serve with tortilla chips.

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