Grilled Corn & Tomato Salsa
- Active Time 25m
- Total Time 45m
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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
22 calories; 1g total fat; 0mg cholesterol; 102mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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