Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Roasted Corn Salsa

This is particularly good paired with grilled fish, so you can get double duty out of the hot coals. The corn can also be roasted under a hot broiler, but it won’t have that grilled flavor.

Ingredients:

• 3 ears sweet corn, husks and silk removed
• 2 tsp. vegetable oil
• 1 yellow bell pepper, cored, seeded and finely diced
• 1/2 cup minced yellow onion
• 11 Tbsp freshly squeezed lemon juice
• 1/4-1/2 tsp. ground cayenne pepper
• Salt and freshly ground black pepper

Cooking Instructions:

Preheat the outdoor grill or broiler. Rub the eats of corn with oil and set them over the hot coals. Roast the corn, turning it often, until the kernels are tender and lightly charred, about 7 to 10 minutes. Let cool until easy to handle, then cut the corn rom the earsL hold the ar upright on a chopping board with the broad end down. With a sharp knife, cut down the ear to remove the kernels. Stir together the corn kernels, bell pepper and onion. Stir in the lemon juice and cayenne and season to taste with salt and pepper.

Makes about 3 cups; 8 servings