"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Charred Corn Salsa Recipe

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This recipe for Charred Corn Salsa, by , 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!

Contributor:  
Contributor:  
Pat Clark

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 (450 to 550). 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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