Roasted Corn Salsa

Roasted Corn Salsa
Roasted Corn Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    ears corn, shucked

  • 4

    medium tomatoes (about 1 1/2 lb.), chopped

  • 2

    onions, diced

  • 1/4

    cup olive oil

  • 2

    tablespoons red wine vinegar

  • salt and black pepper

  • 1/4

    teaspoon Tabasco sauce (or to taste)

  • 2

    tablespoons chopped flat-leaf parsley

Directions

Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups). In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

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