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Author Topic: Smoky Corn Salsa  (Read 2023 times)

Offline ChristineO

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Smoky Corn Salsa
« on: August 16, 2009, 05:23:33 PM »
This is a perfect summer recipe that we used as filling for a showcase appetizer. It was one of the first items our class agreed upon as needing to be in the showcase. I've made it many times -- in recipe testing and in a redo after our fridge broke right before our event. :(  It's tasted different every time, but was always delicious. It's a recipe that really is impossible to mess up. Enjoy!

Smoky Corn Salsa
makes about 4 cups

    * Prep: 35 minutes
    * Total: 35 minutes

Recipe by the Bon Appetit Test Kitchen

    * 2 red bell peppers, quartered, seeded
    * 3 ears of fresh corn, husked
    * 1 bunch green onions, trimmed
    * 4 tablespoons (about) olive oil, divided
    * 2 garlic cloves, minced
    * 1 teaspoon ground cumin
    * 2 tablespoons fresh lime juice
    * 1 tablespoon bottled chipotle hot sauce
    * 2/3 cup chopped fresh cilantro

      1. Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
      2. Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.