Anything prefaced by "fire-roasted" always sounds tasty, so I was excited to find a recipe that called for fire-roasted corn. It's a technique I'd never tried before, but it was simple - we literally held the corn over flames on the stove. I relied on this recipe, which called for habenero peppers, but since the local market didn't have those I substituted serranos and used two instead of one. I also added more cilantro, because salsa can never have enough cilantro.

Total time to cook: 10 minutes, plus at least 30 minutes to chill before serving

Two ears corn
Four plum tomatoes, seeded and diced (I didn't bother peeling)
1/2 cup diced red onion
2 serrano peppers, diced (we left the seeds in, you can remove them for a little less heat)
1/8-1/4 cup chopped cilantro
1/2 lemon
1/2 lime

- Rub olive oil on the corn and season with a little pepper and a tiny bit of salt.
- Over a flame on the stove, roast corn on all sides for one to two minutes, set aside to cool.
- Once corn is cool, cut off of the cob.
- Combine corn, tomatoes, red onion and cilantro in a bowl.
- Squeeze lemon and lime into the bowl.
- Mix and add a little pepper.
- Cover and put in the fridge for about an hour before serving, to let all the flavors mix together.

No comments:

Post a Comment