My recipe for Smoky Corn Salsa 4 ears of fresh corn (grilled or boiled) 1 med red onion, minced 2 serrano or jalapeño med chiles, minced 1 red bell pepper, (sometimes I add more colors) minced 2 teaspoons pureed canned chipotles in adobo (mexican section in the store) Juice of 2 limes 1/3 cup unrefined corn oil or extra virgin olive oil 1/4 cup minced cilantro leaves Kosher salt Black pepper in a mill Prepare an outdoor or stovetop grill. Remove the husks and silk from the corn. Grill the ears quickly, turning them so they cook evenly, for about 5 minutes, until they have darkened slightly but have not blackened. Remove the ears from the grill, and set the aside to cool. (I often just boil the corn instead of grilling) When they are cool enough to handle, cut the kernels from the ears, and put the kernels in a medium bowl. Add the onion, chiles, bell pepper, and chipotles, and toss together. Add the lime juice, corn oil, and cilantro, and toss again. Season with salt and pepper. Let the salsa rest at room temperature for 30 minutes before serving. Serve immediately, or store, covered, in the refrigerator for up to 3 days.
Posted on: Fri, 04 Jul 2014 22:27:51 +0000
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