Author Notes: It’s not very difficult to make your own salsa and it’s fresher, cheaper and often solicits a lot of “mmmmms” from anyone you share it with. Plus, a really good salsa can not only make a good app, but goes really well with something like grilled fish, chicken, burgers, pork chops, you name it, adding a more interesting and flavorful accompaniment than anything you’ll find in a plastic bottle. —cdilaura
Serves: 10
Ingredients
-
2
ears of fresh corn
-
butter or olive oil for brushing
-
Tony Chachere’s Creole Seasoning for dusting
-
1
pint grape tomatoes, quartered
-
2
scallions, chopped
-
1
lime, juiced and zested
-
1
jalapeno or red chili, finely chopped
-
.50
ounces cilantro, chopped
Directions
- Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered.
- Wrap each ear of seasoned corn separately and cook on the grill for 10 minutes, rotating every 2-3 minutes.
- While the corn is cooking, chop and add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}.
- Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels.
- Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.
/cf88fa56-f6e3-4057-a4fc-18b32f7e4c77--Creole_Roasted_Corn_and_Tomato_Salsa.jpg "Creole Roasted Fresh Corn-Tomato Salsa 2")
