Fire roasted corn and tomato salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears fresh corn | |
| Drizzle of olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
| 4 | Ripe Italian plum tomatoes; peeled, seeded and | |
| ; diced | ||
| ¼ | cup | Minced red onions |
| 1 | teaspoon | Minced Habanero peppers |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Freshly squeezed lime juice |
| 1 | tablespoon | Freshly squeezed lemon juice |
Directions
Season the corn with olive oil, salt and pepper. Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.
Recipe courtesy Emeril Lagasse 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC21 Converted by MM_Buster v2.0l.