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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Corn and Chili Salsa Ahumado Recipe

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This recipe for Corn and Chili Salsa Ahumado is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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