Charred Corn and Pepper Salsa

• 4 ears Corn, Shucked And Cleaned
• 1 whole Bell Pepper
• 1 whole Pasilla Pepper
• 1/2 whole Red Onion
• 1/2 cups Cilantro
• 2 whole Limes
• 1 Tablespoon Pepper

1. 1.
2. Bring a large pot of water to a boil.
3. Add the ears of corn and cook until tender, about 10 minutes.
4. Remove corn from the water to a paper towel to dry.
5. 2.
6. Heat a grill pan to high.
7. Place corn on grill pan and char each side of the corn, for about 1 minute per side.
8. Remove corn and let it cool.
9. Add peppers to the grill pan and cook for 2 minutes per side or until charred.
10. Remove them from the grill and let them cool.
11. 3.
12. Once cool, slice kernels off of cob and add them into large bowl.
13. Remove the stem and seeds from the peppers.
14. Chop peppers into bite sized pieces and add them into the corn.
15. 4.
16. Chop red onion into small pieces and add it into the bowl.
17. Roughly chop cilantro and add it into the bowl.
18. Juice the limes into the bowl.
19. Add pepper and mix together until evenly combined.
20. Refrigerate and serve.

bell pepper, pepper, red onion, cilantro, whole limes, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/charred-corn-and-pepper-salsa/ (may not work)