Barrington Software Incorporated

 


Roasted Corn Salsa

Cookbook Martha Stewart

Category Name Salsa

Servings 11 Tools

Serving Size

Yield Yield Unit cups

Quantity Unit Pre-instructions Ingredient Post-instructions

4 ears fresh corn, husks

and silks removed

2 Tablespoon(s) unsalted butter,

melted

5 ripe tomatoes, seeded

and cut into

1/4-inch dice

1/2 Small red onion, peeled

and finely chopped

1 Small jalapeño pepper,

seeds and ribs

removed, finely

chopped

1 Small clove garlic, peeled

and finely chopped

1/2 Cup(s) coarsely chopped

fresh cilantroleaves

3 Tablespoon(s) freshly squeezed

lime juice, plus

more to taste

Coarse salt and

freshly ground

pepper

Method

1. Heat a grill or broiler to medium hot. Brush corn with melted butter, and place on

grill or under 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.

8/4/2003 12:14:50 PM Page 1 of 2 Roasted Corn Salsa
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