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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This salsa, created by Susan Woody, of Montrose, Colorado, is from the Olathe festival cookbook. Besides tasting great with chips, it's perfect alongside barbecued burgers, ribs, or other meats. Ingredients:
4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed |
1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices |
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved |
6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved |
about 1 tablespoon olive oil |
2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped |
2 cloves garlic, peeled and minced |
1/4 cup chopped fresh cilantro |
1/4 cup lime juice |
1/2 teaspoon ground cumin |
salt |
Directions:
1. Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.
2. Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.
3. Nutritional analysis per 1/4 cup.
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