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Fire Roasted Corn Salsa
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| 3 ears | corn, husks removed |
| 1 medium | jalapeno, split in half and seeded |
| 2 tbsp | olive oil |
| Salt | |
| pepper | |
| 2 | roma tomatoes, diced |
| 1 | avocado, diced |
| 1/4 | red onion, diced |
| Juice of 2 | limes |
Heat grill to medium-high heat. Add corn and jalapeno to sheet tray and drizzle with olive oil and salt and pepper. Grill on all sides until lightly charred, about 6 mins total. Remove and let cool.
Remove corn kernels from cobs with a knife and finely chop the jalapeno. Add both to a bowl, then stir in tomatoes, avocado, red onion and lime juice. Season to taste.
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