3-4 cobs sweet corn, shucked
2 jalapeno peppers, seeds removed
1 small red onion, finely chopped
3 green onions, finely chopped
1 small bunch cilantro, chopped
juice of 1 - 1 1/2 limes
1/4 cup canola oil
2-3 dashes chipotle hot sauce (or any other hot sauce)
salt and pepper to taste
1 pinch sugar
Cook the corn on a medium-high grill, turning often until slightly charred on all sides and tender, (about 6-8 min.). Set aside to cool slightly, then slice off the corn kernels. Transfer to a medium sized glass bowl.
Make the salsa by gently combining the corn with the jalapeno peppers, onions and cilantro. Whisk together lime juice, olive oil, hot sauce, salt, pepper and sugar; stir into corn mixture.
Cover bowl and set aside for flavours to blend, 1 hour on counter or up to several hours in the fridge. Adjust seasoning and serve with Margarita Chicken.