Charred Corn Salsa
A delicious way to dress up any dish and deviate from the classic corn on the cob this summer!
Equipment
- Flame Stove or Grill can also bake or sear
- Mixing bowl
- Kitchen knife
- Stock Pot
Ingredients
- 2 ears Corn
- 1 medium Jalapeno
- 1/4 medium Red Onion
- 1 whole Red Pepper
- 1 whole Green Pepper
- 2 medium Tomatoes
- 1-2 bunches Cilantro
- 1/2 squeezed Lemon or Lime
- 2 cloves Garlic
- Salt and Pepper to taste
Instructions
- Start by boiling water in the stock pot and add your cleaned ears of corn. Cook them until they are slightly tender, about 8 minutes.
- If using a flame stove, turning the flame to medium, set your green and red peppers as well as your jalapeno if able with size. Rotate every few minutes to create a char around the outside. Blackened is ok and will only add to the flavor. Same technique if you are using a grill.
- Once corn has become tender, repeat the char process to give a nice, blackened edge to the ears as well. Set all blackened veggies aside.
- In a mixing bowl, combine chopped tomato and red onion, garlic cloves, lemon or lime juice, and chopped cilantro.
- When blackened vegetables have cooled enough to be handled, chop and add to the mixture. With the corn, taking a knife, cut off the kernels to add in. Mix well and add salt and pepper to taste. Enjoy!Variation-for a more substantial dip, this would also be a great take on a Cowboy Caviar if you added a can of black beans.