"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Corn and Chili Salsa Ahumado Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Corn and Chili Salsa Ahumado, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Hanrahan
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 ears corn, husked and de-silked
1 tbl. vegetable oil
salt and freshly cracked pepper to taste
4 scallions, ends removed and thinly sliced
1 red bell pepper, seeded and finely diced
2 tbl. minced chipotle peppers (these are usually canned in adobo sauce)
2 tbl. sugar
1/4 cup cider vinegar

Directions:
Directions:
Rub the corn with the vegetable oil and sprinkle with salt and pepper. Grill over a low fire for about 7 - 10 minutes until the corn is slightly charred. As soon as the corn has cooled enough to handle slice the kernels from the cobs. Mix with the rest of the ingredients.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

175W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!