Roasted Corn Salsa

Original Recipe from:  Jason Maxlow

This recipe comes from blog follower Jason Maxlow.  I met Jason earlier this year shortly after starting this blog.  When he forwarded this recipe I thought it would make an excellent entry for a new section of Kay’s Village Recipes…The Grilling and Smoking Section.  We all have wonderful memories of summer meals made on a grill.  Friends and family gathering on the patio or at the park sharing good times topped off with a great meal.  This salsa is perfect for a barbeque.  Serve it with some fresh tortilla chips and….Enjoy!

Ingredients and Directions

4 ears of Sweet Corn, husk on.  Seared on all sides until the husk is blackened.  About 5- 8 minutes per side.  Cool, remove husk and chop.

4 Peppers (red, yellow, green – whatever you prefer) seared until blackened.  Cool and peel the charred skin off and dice.

1 large Spanish onion, grilled until caramelized, diced

Chopped Cilantro to taste

Salt and Pepper to taste

2 Tomatoes, diced

Juice of 2 Limes

2Jalapenos, diced (or more to taste)

Mix in bowl, let marinate and feed.  Makes about a quart or so. 

Could do well with some Garlic, Roasted Garlic and/or diced Chipotles