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Corn and Chipotle Salsa
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    Corn and Chipotle Salsa

  • 4 ears corn
  • 1 tablespoon vegetable oil
  • Salt and freshly pepper to taste
  • 4 scallions, ends removed and thinly sliced (scallions, green onions,whatever)
  • 1 red bell pepper, seeded and finely diced
  • 2 tablespoons 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 chipotles-in-adobo.

  • 2 tablespoons sugar
  • 1/4 cup cider vinegar
  • 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.

    Origin: "Salsas, Sambals, Chutneys & Chowchows" by Messrs. Chris Schlesinger & John Willoughby.
    Posted By: 970614122702_189835979@emout13.mail.aol.com

    *BACK TO SALSA*







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