Grilled Corn Salsa


3 ears of grilled corn
3 tbsp red onion
1 green bell pepper
1 red bell pepper
1 tomato
3 jalapenos
1 lime
2 tbsp canola oil
Salt and pepper


Keep corn in husks. Trim silk and excess husk off. Soak corn 30 minutes in cold water. Cook on charcoal grill, turning often till husks are dried out and charred. Let corn cool, then remove from husks and cut corn off of the cob. If the corn is not cooked through completely, it can be finished off in the microwave. Dice all vegetables and herbs and mix everything together. Whisk lime juice and canola oil together and drizzle over salsa. Season with salt, pepper, cayenne, and cumin to taste. Add more lime juice or canola oil as desired. Serve over white rice or with favorite tortilla chips.