Sweet Corn Pepper Salsa

Dr. Jenny's Note:

This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 3 cups

• 4 ears freshly picked corn
• 1 red pepper, diced
• 1 green jalapeno pepper, minced
• 1 bunch fresh cilantro, chopped
• 1 small red onion, chopped
• 1/2 cup fresh lime juice
• 1/4 cup sherry wine vinegar
• 1/4 cup olive oil
• 3 garlic cloves, minced
• salt and pepper

Directions:

1. Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
2. Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

Reviews

[breezermom]

I purchased some corn through a local co-op, and the corn was so sweet I thought I must have made a mistake and added sugar to this recipe! I subbed sweet vidalia onions instead of red onions, and mixed up red and green peppers to mix up the color a bit. Absolutely delicious! Thanks for sharing. Made for ZWT7.

[TxGriffLover]

I am surprised no one has discovered this recipe before now. It's very good! I liked the different kick the sherry wine vinegar gave it. I used smoked garlic in my stove top smoker using cherry wood, it added another layer of flavor to the salsa and kept it sweet. Give this one a try! Made for ZWT5, for Hell's Kitchen Angels.