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"Hunger is the best sauce in the world."--Cervantes

Charred Corn Salsa Recipe

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This recipe for Charred Corn Salsa is from Brian's Cookbook, 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:  
2 lg poblano chiles
4 lg ears corn, shucked
1/2 red onion, peeled
1 1/2 tbsp extra virgin olive oil
2 lg limes, juiced
kosher salt and fresh ground pepper
1 1/2 c cherry tomatoes, halved
1 c cilantro leaves
2 tbsp chopped chives
Directions:
Directions:
1. Heat a grill to high (450º to 550º). Brush chiles, corn, and onion with 12 tbsp oil.
2. Grill, turning as needed, until grill marks appear and onion is somewhat softened, 5 to 10 mins. Let cool.
3. Peel, stem, and seed chiles and cut into large chunks. Cut corn kernels from cobs. Coarsely chop onion.
4. In a bowl toss vegetables with lime juice, remaining 2 tbsp oil and salt and pepper to taste

To serve, stir in tomatoes, cilantro and chives.
Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
35 mins

 

 

 

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