Grilled Corn Salsa

Preheat the outdoor grill or grill pan. Spray each ear of corn with Pam until it’s fully coated. Grill the ears until all the kernels are soft. I like my corn a tad bit charred, but don’t overcook it to the point the kernels pop. Once grilled, set the corn aside to cool.

Once the corn is cool, cut off the kernels by holding the corn upright and taking a knife down each of the sides in a sawing motion.

In a large bowl, add corn, tomatoes, peppers, onion, salt, pepper, cumin, lime juice and feta if using. Mix to combine. Let the salsa sit for at least an hour before serving.

Enjoy!