Roasted Corn and Chipotle Salsa

"A sensational savory salsa. Published in the Houston Chronicle."
 
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Ready In:
50mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Heat your outdoor grill.
  • Shuck and de-silk your corn.
  • Grill corn until each side is golden brown and let cool.
  • Roast red pepper on the grill until charred on all sides.
  • Place the pepper on a towel or covered container to let steam and remove when cool Peel charred skin off the pepper, remove the stem and seeds; dice the flesh Cut the kernels from the corncobs.
  • Combine all the ingredients and season with salt and pepper.
  • Serve with tortillas or as a topping for tacos.

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Reviews

  1. Thanks for the great idea. I had wanted to make a great corn salsa recipe similer to the mexican resturant I had worked at in JP Boston years ago. I cut corners and roasted 4 ears in my large cast iron skillet. I also added some pureed chipole peppers in aldobo sauce, a dash of good apple cider vinager, and 5 ripe tomatoes,a sweet onion. S&P to taste. GO FOR IT!!
     
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