Serve this colourful, easy salsa over grilled fish, as a topping
for burgers, or simply scooped onto tortilla chips for a quick snack.
The roasted corn gives it a wonderful smoky flavour, but if time is
short, cooked corn will do.
2 Cobs corn (unhusked) 2 1/2 cup Chopped onion 125 mL 2 Tomatoes, chopped 2 2 Tbsp Finely chopped fresh coriander 25 mL 1 Tbsp Lime juice 15 mL 1 tsp Minced jalapeño pepper 5 mL 1/4 tsp Salt 1 mL
Cover corn with water; let soak for 20 minutes. Remove from water
and peel back husks, leaving bases attached; remove silk. Close husks over
corn; tie with wet kitchen string. Place husks on grill over medium-high heat;
close cover and cook, turning frequently, for 20 minutes or until husks
are blackened and corn is tender. Let cool slightly; remove husks and
cut corn from cobs. In bowl, combine corn, onion, tomatoes, coriander, lime
juice, jalapeño & salt. Serve at room temperature. Makes
3 cups (750 mL). Per 3/4 cup (175 mL): about 95 calories, 3 g protein, 1 g fat, 21 g carbohydrate.
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