Grilled corn and tomato salsa

Grilled corn and tomato salsa

How to cook the grilled corn and tomato salsa?

 

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken.

Ingredients:

  • Yields about 2½ cups
  • 2 ears corn, husked
  • Olive oil for brushing
  • 5 ripe plum tomatoes
  • ¼ cup very finely diced red onion
  • 1 tsp. finely chopped garlic
  • 1 canned chipotle chile, finely chopped
  • 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
  • 2 Tbs. fresh lime juice
  • 1 Tbs. extra-virgin olive oil
  • ½ tsp. salt; more to taste

Preparation:

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.
In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra- virgin olive oil. Season with salt. Let stand for 20 minutes before serving.

The salsa can be made up two hours ahead.

Grilled corn and tomato salsa

Grilled corn and tomato salsa

Ingredients

  • Yields about 2½ cups
  • 2 ears corn, husked
  • Olive oil for brushing
  • 5 ripe plum tomatoes
  • ¼ cup very finely diced red onion
  • 1 tsp. finely chopped garlic
  • 1 canned chipotle chile, finely chopped
  • 1 Tbs. finely chopped fresh oregano or 2 tsp. dried
  • 2 Tbs. fresh lime juice
  • 1 Tbs. extra-virgin olive oil
  • ½ tsp. salt; more to taste

Instructions

  1. Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened,about 10 minutes.
  2. Scrape the kernels from the cob and reserve.
  3. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes.
  4. Slice the tomatoes lengthwise and dice.
  5. In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra- virgin olive oil.
  6. Season with salt.
  7. Let stand for 20 minutes before serving.
  8. The salsa can be made up two hours ahead.
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