Corn Salsa

This is one of my hubs favorite recipes. I only make it during summer months when corn is sweet and fresh. I live in a area where white corn is grown, but if yellow is all you’re accustom too, it will work too. 
  • 3 ears of corn
  • 2 JalapeƱo Peppers (medium size and fresh as possible)
  • 1 orange bell pepper
  • 4 Roma Tomatoes
  • 5 gloves of garlic
  • ½ lrg red onion
  • ½ bunch of cilantro
  • 1 lrg lemon
  • 1 lrg lime
  • Salt and pepper to taste
 Brush all the ingredients with olive oil, accept the lemon, lime and cilantro. Set them aside. On a open flame roast everything until brown. Watch the tomatoes so they don't split and fall apart. They are the first to come off the flame. The corn should have areas that are darker. They should stay on the flame the longest. Turn everything several times. I do mine on a barbeque. But any open flame will do. Wrap the garlic foil and let it roast over the flame.
Once everything is removed from the flame, let it cool slightly to handle and finely dice all the ingredients with the acceptation of the corn, lemon and lime. On the Jalapeno peppers the skin will peel off. Place everything in a glass bowl or container. Open the foil containing the garlic and just squeeze the garlic out of the cloves into the mixture. Strip the corn from the cob and add to ingredients. Squeeze the lemon and lime over mixture, salt and pepper to taste and mix well with a spoon.
We often eat this like a slaw it’s so good. My hubs also likes to eat it with tortilla shells or soft corn taco shells. It’s fabulous with your favorite dipping chip. It’s a fun and colorful addition to any party. 

Make the day before for a 4th of July BBQ. It tastes even better the next day.


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