Tomorrow is Cinco de Mayo, and I’ve been on the hunt for something yummy to bring to a friend’s potluck. Flipping through our cookbooks I came across a tasty sounding salsa recipe that I thought would go great with a few cervezas.
This recipe comes from Diane Morgan’s Delicious Dips cookbook from Chronicle Books.
Fire-Roasted Corn and Sweet Red Pepper Salsa
- 3 ears fresh corn, husks on
- Vegetable oil for brushing
- Kosher salt
- Freshly ground black pepper
- 1 red bell pepper, seeded, deribbed, and cut into 1/4-inch dice
- 4 green onions, including green tops, cut into 1/4-inch dice
- 4 canned chipotle chiles in adobo sauce, minced, plus 1 tablespoon of the adobo sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high.
- Pull back the husk from each ear of corn without actually removing it. Remove the silk, and then brush each ear of corn lightly with oil. Sprinkle the corn lightly with salt and pepper. Re-cover the corn with the husk, and then twist the husks at the top to close.
- When the grill is hot, arrange the corn on the grill grate directly over the fire. Cover the grill and cook the corn on one side, about 5 minutes. Turn the corn and cover the grill again. Give the corn one more turn and continue grilling just until the corn begins picking up color without blackening, about 2 minutes longer. Remove the corn from the grill.
- When the corn is cool enough to handle, remove the husks. Working with 1 ear at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter-turn after each cut. Discard the cobs and scoop the kernels into a large bowl. Add the bell pepper, green onions, chiles, adobo sauce, lime juice, sugar, and 1/2 teaspoon salt. Stir gently to combine. Transfer to a serving bowl and serve immediately.
Makes about 3 cups.