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Old 09-06-2011, 01:51 AM   #1
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Fire-Roasted Corn Salsa (pics)

Fire-Roasted Corn Salsa

This salsa is a perfect end to summer, as it captures and showcases a ton
of classic summer flavors. You have sweet roasted corn, tomatoes,
roasted peppers, onion, avocado and lime along with black beans and cilantro.

Who doesn't like sweet corn roasted on the grill? That's a serious meal,
yes, meal, in our house time of year.

I remember going on long corn-hunting expeditions with my grandfather
along the country roads of central Missouri as a kid. We'd stop at almost
every mom-and-pop roadside corn stand that we ran across. To this day I
remember how he taught me to identify the good corn from the bad.

He'd tell me to look for smallish rounded (not square) kernels that weren't
too yellow, or, better yet, a mix of yellow and white. He told me to look for
medium-sized ears where the juice would easily squirt out when you
pressed your thumbnail into the kernels. The harder you had to press in the
raw meant that you'd have chew that much harder later.

I use that advice to this day and, while the people at the farmer's market
and in the store often think I'm crazy, his advice has held true. Friends
don't let friends buy bad corn.

The part that I can't believe is that grilled corn is relatively new to our
family. How is is that you can grow up in a grilling family and only eat
boiled corn?! It just ain't right. Let the record show that I've done my best
to correct this clear travesty. I think my kids have had boiled sweet corn
about three times.

OK, I'm rambling, let's make some salsa!

4 ears Sweet corn, fire-roasted
3 Roma tomatoes, seeded and diced to 1/4"
3 Jalepenos, fire-roasted, seeded, and diced to 1/4"
2 medium Avocados (just shy of ripe), diced to 1/4"
1 can (15 oz) Black beans, rinsed and drained
1 Red bell pepper, fire-roasted, seeded, and diced to 1/4"
1 medium Red onion, diced to 1/4"
1/3 cup Cilantro, chopped fine
2 Limes, juiced
2 Tbsp Extra virgin olive oil
3 Tbsp Apple cider vinegar
2 tsp Kosher salt
2 tsp Ground chipotle
2 tsp Ground cumin
1 tsp Granulated garlic

In a large mixing bowl, cut the corn off of the cob.

Add the remaining ingredients (avocados last) and mix well.

Refrigerate for at least two hours.

Serve and enjoy!

Tip: This salsa is great warmed and served over grilled fish or on fish

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Old 09-06-2011, 10:22 AM   #2
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Join Date: 06-03-10
Location: Shawnee, KS

Wow, how am I the first person to reply to this. That looks great John. Thank you very much for sharing
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Old 09-06-2011, 10:31 AM   #3
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Join Date: 04-28-11
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Originally Posted by colonel00 View Post
Wow, how am I the first person to reply to this. That looks great John. Thank you very much for sharing

Double Dittos from me to, that is heven in a bowl! I think we can still get some corn around here, yes. And still able to go out to the garden and pick fresh tomatos OOOOOOOOOOOOHHHHHHHHHHHHHHH YYYEEEAAA!
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Old 09-06-2011, 10:54 AM   #4
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Join Date: 07-12-11
Location: Zephyrhills, FL

Dude that is some of the prettiest prOn I have witnessed on this site. You have gone way above the fray with that.

Chalk another one up for da daddio

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Old 09-06-2011, 11:04 AM   #5
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Join Date: 02-09-11
Location: Kearney, MO

DANG, that looks GOOOOOOOOD!
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Owner & CEO, Oakridge BBQ LLC

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Old 09-06-2011, 12:39 PM   #6
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

Thanks for the usual kind words and encouragement, guys. I really appreciate it.

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Old 09-06-2011, 01:11 PM   #7
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Join Date: 05-11-10
Location: Twin Brooks, SD

that looks awesome J, i did something similar but added some mexican seasoned rice and used that on some steak fajitas.
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