Categories: side dishes

Ingredients

• 6 good-sized ears sweet corn (4 cups kernels)
• 1 red bell pepper, roasted
• 1 large tomato, chopped (or 1 cup cherry tomatoes)
• 2 jalapeno peppers, cored, seeded, minced
• 1 bunch green onions, diced, tops and bottoms discarded (1/3 cup when diced)
• DRESSING:
• 2 tsp chili powder
• 1/2 tsp dried cilantro (1 - 2 Tbsp fresh)
• 1/2 tsp granulated garlic (2 cloves fresh)
• 1/4 tsp freshly ground black pepper
• 1/2 - 1 tsp ground chipotle pepper
• 2 Tbsp water
• 1/4 cup fresh lime juice (2 small limes)
• 1/3 cup corn oil
• 2 tsp sugar
• 1 tsp salt, divided

Directions

1. Mix chili poder, cilantro, garlic, pepper and chipotle with 2 Tbsp water in small bowl, let stand 5 minutes.

2. Add lime juice, oil, sugar, and 1/2 tsp salt. Whisk to combine, set aside.

3. Remove all of the corn silk and husks from the cobs.

4. Place husked corn in large pot of rapidly boiling water, cook for 10 minutes, and rinse with cool water.

5. While corn is boiling, roast the bell pepper (see below).

6. While the pepper is stemaing, usae a chef’s knife to cut the kernels off the cooked corn cobs, cutting as deeply as possible without getting too much cob.

7. Place the kernels in a large bowl with the chopped roasted bell pepper (aka pimiento).

8. Add the tomatoes, onions, and jalapenos.

9. Pour the mixed dressing over the salsa, toss gently to combine.

10. Refrigerate prior to serving, best if a few hours or overnight.

11. Toss again prior to serving, and add 1/2 tsp salt at this time.

12. ROASTING PEPPERS: Place ripe pepper directly on the stove-top (gas or electric) burner over medium-high heat. It will start to blacken after about 1 1/2 minutes. Using tongs, turn the pepper, a quarter at at time, allowing each side to blacken. Check the pepper and blacken any remaining surfaces, about 7-8 minutes.

13. If using an electric stove, watch more carefully to avoid completely burning.

14. Remove from burner and wrap tightly in plastic wrap, let steam for 15 minutes. Unwrap pepper, run under cool water, and the skin will come right off.

15. Core and remove seeds and veins, then mince the flesh into small bits.

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