Categories: Dips- Spreads- Salsa

Ingredients

• 2 ears fresh corn, husks removed
• 1/2 jalapeno pepper, seeded (optional)
• 1 small sweet onion, cut into 1/4-inch-thick slices
• 6 medium tomatoes, halved (about 2 lb.)
• Vegetable cooking spray
• 1 small garlic clove, quartered
• 1/4 cup loosely packed fresh cilantro leaves
• 2 Tbsp. fresh lime juice
• 1 1/2 tsp. salt
• Fried pork rinds

Directions

1. Preheat grill to 350 to 400 degrees. Coat corn, jalapeno pepper, onion and cut sides of tomatoes lightly with cooking spray. Grill corn and onion, covered with grill lid, 15 minutes or until golden brown, turning occasionally. At the same time, grill tomatoes and jalapeno pepper, covered with grill lid, 8 minutes or until grill marks appear, turning occasionally. Remove all from grill, and cool 15 minutes. Cut corn kernels from cob; discard cobs. Coarsely chop onion.
2. Pulse garlic and next 2 ingredients in a food processor until finely chopped. Add grilled tomatoes, onion, and jalapeno pepper to food processor, in batches, and pulse each batch until well blended. Transfer to a large bowl. Stir in salt and corn. Serve with pork rinds.

3. makes 4 cups

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