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Roasted Corn Salsa

Source: Bocaditos - The Little Dishes of Mexico
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Makes about 2 cups. (Serves 16)
This modern Southwestern salsa is the first recipe I ever published. I still like it, especially with Wild Mushroom Quesadillas.
RECIPE INGREDIENTS
3 ears of corn, in their husks
1 tablespoon olive oil
1/2 cup roasted, peeled, and diced red bell pepper
1 poblano chile, roasted, peeled, seeded, and diced
3 sun-dried tomatoes
1 clove garlic, pan-roasted until browned and soft, then peeled and chopped
1 tablespoon minced fresh cilantro
1/4 cup chopped sauteed fresh wild mushrooms
1 teaspoon minced chipotle chile en abodo
salt
DIRECTIONS
Preheat an oven to 500 degrees F. Place the unhusked ears of corn directly on the oven rack and roast for 5 minutes. Remove from the oven and let cool.


Preheat a broiler or light a grill. Shuck the corn, rub off the silk with your hands or a towel, and brush the ears with the olive oil. Grill or broil the corn, turning as necessary, until it is caramel brown all over, about 5 minutes. Remove from the broiler or grill and let cool until it can be handled. Then, holding each ear upright in a shallow bowl, cut the kernels from the ears. Be careful not to cut into the woody part of the cob.


Add all of the remaining ingredients to the corn, including salt to taste. Mix well and serve immediately.


Serving Size = 2 tablespoons


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Corn Sides
Nutrition Facts per Serving
Yield:   Makes about 2 cups. (Serves 16)
Calories: 27
Sodium: 11mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 33%
Fat. Total: 1g
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