Corn And Chipotle Salsa
Last updated 6/12/2012 1:17:49 AM. Recipe ID 48370. Report a problem with this recipe.
Title: Corn and chipotle salsa
Yield: 1 Servings
4 Ears corn
1 tb Vegetable oil
Salt and freshly pepper to
4 Scallions, ends removed and
-thinly sliced (scallions,
-green onions, whatever)
1 Red bell pepper, seeded and
2 tb Minced chipotle peppers in
-adobo sauce (buy a small
-can of chipotles in adobo
-sauce==> most likely in the
-salsa or mexican department
-of your local grocer) . By
-the way, it is pronounced
-Chee-POTE-lays. Also, BTW,
-I usually use 4 tbsp of
2 tb Sugar
1/4 c Cider vinegar
This recipe is from the book "Salsas, Sambals, Chutneys & Chowchows"
by Messrs. Chris Schlesinger & John Willoughby.
Rub the corn lightly with the vegetable oil and sprinkle lightly with
the salt and pepper. Grill the corn over a low fire, until the corn
is slightly charred. Roll the ears with your tongs to be sure they
cook evenly. Remove the ears from the grill and, as soon as they are
cool enough to handle, slice the kernels off the cobs. In a large
bowl, mix the kernels with the other ingredients.
When I haven't been able to find chipotles-in-adobo, I have used 3 to
4 green jalapenos.
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