Roasted corn salsa - martha stewart living
5 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ears fresh corn, husked | |
| 2 | tablespoons | Unsalted butter, melted |
| 5 | Ripe tomatoes, seeded and cut into 1/4-inch dice | |
| ½ | small | Red onion, peeled and finely chopped |
| 1 | small | Jalapeno pepper, finely chopped, or to taste |
| 1 | small | Clove garlic, peeled and finely chopped |
| ½ | cup | Cilantro leaves, coarsely chopped |
| 3 | tablespoons | Fresh lime juice, plus more to taste |
| Salt & freshly ground pepper | ||
Directions
1. Brush corn with melted butter and place on a medium-hot grill or under a broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat and let cool. Using a sharp knife, cut kernels from cobs.
2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a medium bowl. Season to taste with time juice, salt, and pepper.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl