• 12 Oz pico de gallo
• 1 cup Texas Brew El Chili Catrin Sauce‑ All Purpose
• 1/4 cup limes, juiced
• 1/2 Tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 2 ears of corn

1. Preheat grill to medium‑high or around 375ºF.
2. In a bowl combine pico de gallo, el chile catrin sauce, lime juice, cumin and cilantro.
3. Set aside.
4. Grill corn 10 to 15 minutes or until well charred.
5. Cut kernels off cob and place into the bowl with everything else.
6. Toss to combine then season with salt and pepper to taste.
7. Chill at least 30 minutes to allow flavors to meld.
8. Serve over fish or chicken or with chips.

Original Recipe at: https://www.heb.com/recipe/recipe-item/charred-corn-salsa/1398826630257