Grilled Corn Salsa

• 6 ears Corn, Shucked
• 10 ounces, weight Grape Or Cherry Tomatoes, Diced
• 1 whole Large Green Pepper, Diced
• 1 whole Large Red Pepper, Diced
• 1 whole Jalapeno, Seeded To Your Liking And Diced
• 1 whole Medium Red Onion, Diced
• 1- 1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Cumin
• 2 whole Small Limes, Juiced
• 4 ounces, weight Crumbled Feta (optional)

1. Preheat the outdoor grill or grill pan.
2. Spray each ear of corn with Pam until its fully coated.
3. Grill the ears until all the kernels are soft.
4. I like my corn a tad bit charred, but dont overcook it to the point the kernels pop.
5. Once grilled, set the corn aside to cool.
6. Once the corn is cool, cut off the kernels by holding the corn upright and taking a knife down each of the sides in a sawing motion.
7. In a large bowl, add corn, tomatoes, peppers, onion, salt, pepper, cumin, lime juice and feta if using.
8. Mix to combine.
9. Let the salsa sit for at least an hour before serving.
10. Enjoy!

weight grape, green pepper, red pepper, red onion, salt, black pepper, cumin

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