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Grilled Corn & Tomato Salsa

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Source: Fine Cooking - Issue No. 22

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Active Time:  25 Minutes
Total Time:  45 Minutes
Yield:  Yields about 2 1/2 cups

The smoky heat of the chipotle chile makes this salsa a bold accompaniment to grilled beef, pork, or chicken.

RECIPE INGREDIENTS

2 ears corn, husked

olive oil for brushing

5 ripe plum tomatoes

1/4 cup very finely diced red onion

1 teaspoon finely chopped garlic

1 canned chipotle chile, finely chopped

1 tablespoon finely chopped fresh oregano or 2 teaspoons dried

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt; more to taste

Grilled Corn & Tomato Salsa Recipe at Cooking.com

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DIRECTIONS

Heat the grill. Brush the corn with olive oil and grill over medium-hot coals until tender and slightly blackened, about 10 minutes. Scrape the kernels from the cob and reserve. Grill the tomatoes over medium-hot coals until the skins are blistered and charred, about 8 minutes. Slice the tomatoes lengthwise and dice.

In a serving bowl, combine the corn, tomatoes, onion, garlic, chipotle, oregano, lime juice, and extra-virgin olive oil. Season with salt. Let stand for 20 minutes before serving.

Serving size = 2 tablespoons

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Yields about 2 1/2 cups

Calories:

Sodium:

102mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

41%

Fat. Total:

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Grilled Corn & Tomato Salsa

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