Corn Salsa (SoCal Style)

I originally found the corn salsa recipe from the Pioneer Woman's cookbook.  But I took out a few of her ingredients and added a couple of other ones instead and made it more SoCal style  :-)  

 

Here are the ingredients.

 

I can't give you any measurements.  I just usually eyeball everything and taste it until it is good.  So, this is what I threw in.  Corn (much better when it is cut fresh off the cob!!!), tomatoes, red onion, jalapeno or a green serrano pepper (chopped finely), red bell pepper, fresh garlic, cilantro, lime juice, a few dashes of red wine vinegar, about 1 tablespoon of olive oil, cayenne pepper (sprinkle a bit on the corn), fresh ground pepper, salt.

I spray the corn cobs with cooking spray and then sprinkle a little cayenne pepper and garlic salt on. Then roast on the BBQ.  The stove top grill works too but I like the extra smoky flavor of the BBQ.

 

Then cut the corn off the cob and chop everything else up.  Give a few dashes of red wine vinegar, about a tablespoon of olive oil, fresh ground pepper, salt, and squeeze lots of lime (more the better!).  Mix it all up and vavoom!  I love it with the tortilla chips that are seasoned with lime.