Ingredients

Grilled Corn:
4 ears corn with husks on
2 tbsp salted butter softened
2 tsp kosher salt

Salsa:
1 Jalapeno pepper
2 Roma tomatoes chopped
½ red onion approx. ½ cup chopped
3 tbsp lemon juice (about ½ a large lemon)
2 tbsp minced cilantro
1 tbsp rice vinegar
1 tbsp olive oil
1½ tsp salt
½ tsp cumin
½ tsp garlic powder
¼ tsp chili powder

Directions

Preheat the grill to medium high heat (350-400 degrees F).

Prepare the corn for grilling by peeling back the husk (leave it attached at the base) and coating it with salted butter, followed by a pinch of salt. (I found that using my hands for this made it a lot easier.) Pull the husk back over the ear, making sure the corn is completely covered by the husk. Set aside while the grill heats.

Grill the corn, in the husk, for 5 minutes on each side.

Remove the corn from the husk and place back on the grill for another 5-10 minutes, until slightly charred. Be sure to turn the corn throughout the cooking process to let all sides receive the same amount of heat and char.

Place the jalapeno pepper directly on the grill and cook for 5-10 minutes or until it starts to char. The jalapeno should turn a dull green color and the skin will bubble slightly.

Once both the corn and jalapeno are done cooking, remove them from the grill and let them cool completely before cutting.

To make the salsa:
In a large bowl, add the chopped Roma tomatoes and chopped red onions. Set aside for now.

Once cooled, cut the corn off the cob and transfer to the bowl that has the Roma tomatoes and red onions.

Dice the jalapeno and add to the bowl.

Stir in the lemon juice, cilantro, rice vinegar, olive oil, salt, cumin, garlic powder, and chili powder until thoroughly combined.

Refrigerate for 30-45 minutes or until chilled.