Roasted Corn Salsa w/ Chile Lime Puffs

Directions

1. Char the corn cobs and bell pepper directly over a gas burner. If you don’t have a gas stove, you can alternatively use a skillet or grill for this step. Once the bell pepper is fully charred, place in a bowl covered with plastic wrap to steam. Allow the lightly charred corn cobs to cool slightly while preparing the rest of the ingredients.

2. In a medium bowl, combine the diced red onion, jalapeno, lime juice and zest, and chopped cilantro. 

3. Cut the corn kernels off of the cob and place into the bowl with the rest of the salsa ingredients.

4. Remove the red pepper from steaming and scrape the blackened skin from the rest of the pepper. Dice the pepper and place in the bowl. Season the salsa with salt and pepper to taste, adding more lime juice if needed. 

5. This salsa can be served room temperature or cold, alongside Siete Chile Lime Puffs Snacks.