Last night I made fish tacos. Our side was corn. I usually peel back the husks and take the silk off, then pull the husks back over the corn and grill for about 2-3 minutes per side. However, I ran across this recipe and just did the corn that way and ate it without continuing on to make salsa… which I’m sure is also yummy. The Olive Oil made the corn soft, but still crunchy from being grilled. Yum!
| Fire Roasted Corn and Tomato Salsa
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2 ears of fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced red onions
1 teaspoon minced Habanero peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
Season the corn with olive oil, salt and pepper. Place the corn over a stove’s open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper. |
