Roasted Corn Salsa

Roasted Corn Salsa

Roasted Corn Salsa

September 20, 2018
: 8 servings

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Ingredients
  • 3 ears corn, shucked
  • 4 medium tomatoes (about 1 1/2 lbs.), chopped
  • 2 onions, diced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and black pepper
  • 1/4 teaspoon Tabasco sauce (or to taste)
  • 2 tablespoons chopped flat-leaf parsley
Directions
  • Step 1 Preheat a broiler or prepare a charcoal fire and let burn to a gray ash.
  • Step 2 Place corn on a broiling pan or grill set about 6 inches from heat source.
  • Step 3 Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes.
  • Step 4 Let cool, and then cut off kernels from each ear (you’ll have about 3 cups).
  • Step 5 In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce.
  • Step 6 Add parsley and stir well.
  • Step 7 Chill until ready to serve.

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