FIRE-ROASTED CORN, HABANERO AND TOMATO SALSA
I saw Emeril do this on TV and immediately had to try it! It is absolutely terrific---try it with grilled steaks like I did or some baby-back ribs---yummmmmm!
Heat Scale: Medium-Hot
Recipe By: Emeril Lagasse on Food TV 8/11/02
2 ears fresh sweet corn
Olive oil
Kosher salt and fresh ground pepper
4 ripe plum tomatoes, peeled -- seeded and diced
1/4 cup chopped red onions
1 teaspoon minced seeded habanero chiles
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
Season the corn with olive oil, salt and pepper. Place the corn over a stovetop open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, chiles, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.


Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved