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Grilled Corn & Tomato Salsa

Source: Fine Cooking - Issue No. 22
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Active Time:  25 Minutes
Total Time:  45 Minutes
  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.
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
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:   Yields about 2 1/2 cups
Calories: 22
Sodium: 102mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 41%
Fat. Total: 1g
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