1jalapeno pepperdiced - top cut off and seeds removed
0.5mediumonionchopped - about 0.5-cup
2tablespoonsolive oil
2tablespoonschopped cilantro
1teaspoonchipotle chili powder
1tablespoonfresh lime juice
sea saltto taste
Instructions
Preheat gas grill on high heat.
In a large bowl, combine corn kernels, onion, jalapeno if using, and bell pepper with olive oil.
Pour into a large cast iron skillet and place on the grill.
Heat in closed grill for five minutes, stir with a metal spatula, and continue cooking stirring occasionally until charred.
Carefully remove from heat and place on a heat resistant surface.
Add the cilantro, lime juice, chili powder and toss to combine.
Season with sea salt to taste.
Serve as a bed for grilled steak, chicken, or fish, or as a dip with tortilla chips.
Notes
The original had jalapeno pepper but I am not a huge fan so I left it out. The choice is yours.
Be VERY careful when bringing your hot skillet back indoors, it is insanely HOT…and heavy!
I added the lime juice, chipotle chili powder, and cilantro right to the skillet…there’s no need to dirty another bowl.
Yes, you could also grill the corn on the cob, bell pepper, onion, and jalapeno separately, then chop them up and mix it all together. My way seemed easier in my head so I went with the cast iron skillet method.