Updated: Jun 11, 2020
Add a wonderful addition to any Mexican dish you make!
Perfect for Taco Night or any social gathering you host! This recipe is simple, sweet, savory, spicy... and makes a big impression.
Prep time: 10 minutes
Cooking time: 0
Serves 4 to 6 people
Simple yet satisfying!
2 corn on the cob (husk removed and cleaned)
1 roma tomato (chopped)
1 small yellow onion (chopped)
1/4 cup of fresh cilantro
sea salt & pepper to taste
1 jalapeño pepper (seeded and diced)
1/4 cup of white wine vinegar
1/4 cup of vegetable oil or olive oil
Place the corn over an open fire or on a grill pan.
Roast on each side until grill marks appear on the corn. Remove from heat and let it cool down.
Using a knife, remove the kennels from the corn. Place on a non reactive bowl.
Add the chopped onions, jalapeño pepper, cilantro, salt, pepper, juice of the lemon and lime, vinegar, and oil.
Refrigerate or serve immediately.
Enjoy with your favorite Chicken Street Tacos!!!