Roasted corn salsa - martha stewart living
Yield: 5 1/2 cups
Ingredients:
- 4 Ears fresh corn husked
- 2 tb Unsalted butter melted
- 5 Ripe tomatoes seeded and -cut into 1/4-inch dice
- 1/2 sm Red onion peeled and finely -chopped
- 1 sm Jalapeno pepper finely -chopped or to taste
- 1 sm Clove garlic peeled and -finely chopped
- 1/2 c Cilantro leaves coarsely -chopped
- 3 tb Fresh lime juice
Instructions:
plus -more to taste Salt & freshly ground pepper 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
