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Roasted Mex Tex Corn Salsa

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Submitted by: hollywood65

 

Roasting accentuates the flavor of grilled vegetables, adding new depth to traditional salsa. Serve with chips or as a condiment to grilled chicken or meat.
 

Ingredients

  • 3 ears fresh corn in husks
  • 12 Roma tomatoes
  • 1 large red onion
  • 4-5 jalapeno peppers
  • 1 bunch cilantro, chopped
  • 3-4 limes
  • 1/2 teaspoon cumin
  • Salt and fresh black pepper to taste

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Method

Soak corn in water for 30 minutes. Roast corn over medium high heat on grill until soft, 20-30 minutes, turning occasionally. Roast peppers, onion and tomatoes until charred. Place peppers in a resealable bag for 10 minutes, then peel off skin. Add tomatoes, onion, peeled peppers and juice from limes to a blender then pulse a few times. Salsa should be a little chunky. Remove husks from corn and cut corn off cob. Place corn in a bowl, add tomato mixture and cilantro, then season with salt and pepper.

 

Notes: Sometimes I serve this as a salsa with chips and other times as a side dish. Either way it's awesome.

 

Number of Servings: 8-10

 

Submitted by: hollywood65 ()

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