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Elk Tacos with Corn and Red Bell Pepper Salsa Recipe

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This recipe for Elk Tacos with Corn and Red Bell Pepper Salsa is from Emily'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:  
Grilled Corn Salsa
• 4 ears of white corn
• 1-2 serrano chili
• 1 red bell pepper
• 3 green onions
• 1 small red onion
• 1 garlic clove
• ½ cup cilantro
• 1 tomato
• Juice from 1 lime
• 1 tablespoon rice wine vinegar
• 1 jigger tequila (optional)
• Pinch of salt and pepper
Directions:
Directions:
Remove outer husks from corn but not all. Pull back and
remove all silk from the corn. Close the remaining husks
back and soak in water for 10-15 minutes.
Heat barbeque to medium-high heat. Remove corn from
water shake off excess water. Grill corn for 15-20
minutes turning every 5 minutes. Cut bell pepper in half,
remove flesh and grill until soft and slightly charred.
Remove corn and bell pepper when ready. Remove kernels
from cob using a sharp knife and dice red bell pepper.
Finely mince serrano chili (discard seeds for less heat),
onion and garlic clove. Combine with coarsely chopped
cilantro and tomato. Squeeze the juice from 1 lime and
add rice wine vinegar and tequila. Add corn kernels and
red bell pepper to salsa. Season with salt and pepper.

 

 

 

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