Roasted Corn Salsa - Martha Stewart Living Recipe

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Mexican Stew Recipes

Ingredients:

4 ears fresh corn, husked
2 tbsp unsalted butter, melted
5 ripe tomatoes, seeded and cut into, 1/4-inch dice
1/2 small red onion, peeled and finely choppe, d
1 small jalapeno pepper, finely chopped, or, to taste
1 small clove garlic, peeled and finely cho, pped
1/2 cup cilantro leaves, coarsely chopped
3 tbsp fresh lime juice, plus more to tast, e
1 salt & freshly ground pepper

Instructions:

1. Brush corn with melted butter and place on a medium-hot grill or
under a broiler, turning often, until about half the kernels are
brown, 15 to 20 minutes. Remove corn from heat and let cool. Using a
sharp knife, cut kernels from cobs.

2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a
medium bowl. Season to taste with time juice, salt, and pepper.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

Servings: 5

 

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener

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