Roasted Corn Salsa - Martha Stewart Living Recipe
Yield: 5 1/2 cupsRecipe by luhu.jp
Ingredients:
4 Ears: fresh corn, husked
2 tbsp: Unsalted butter, melted
5: Ripe tomatoes, seeded and cut into 1/4-inch dice
1/2 small: Red onion, peeled and finely chopped
1 small: Jalapeno pepper, finely chopped, or to taste
1 small: Clove garlic, peeled and finely chopped
1/2 cup: Cilantro leaves, coarsely chopped
3 tbsp: Fresh lime juice, plus more to taste
Salt & freshly ground pepper,
Directions:
1. Brush corn with melted butter and place on a medium-hot grill or
under a broiler, turning often, until about half the kernels are
brown, 15 to 20 minutes. Remove corn from heat and let cool. Using a
sharp knife, cut kernels from cobs.
2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a
medium bowl. Season to taste with time juice, salt, and pepper.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp
under a broiler, turning often, until about half the kernels are
brown, 15 to 20 minutes. Remove corn from heat and let cool. Using a
sharp knife, cut kernels from cobs.
2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a
medium bowl. Season to taste with time juice, salt, and pepper.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Source from luhu.jp