Name: Roasted Corn Salsa - Martha Stewart Living
Ingredients: 4 Ears fresh corn, husked; 2 tb Unsalted butter, melted; 5 Ripe tomatoes, seeded and cut into 1/4-inch dice; 1/2 sm Red onion, peeled and finely chopped; 1 sm Jalapeno pepper, finely chopped, or to taste; 1 sm Clove garlic, peeled and finely chopped; 1/2 c Cilantro leaves, coarsely chopped; 3 tb Fresh lime juice, plus more to taste; Salt & freshly ground pepper

Oh, what would the damned in hell give for a sermon, could they but listen once more! They would consent, if it were possible, to bear ten thousand years of hell's torments, if they might but once more have the Word presented to them! If I had a congregation such as that would be, of men who have tasted the wrath of God, of men who know what an awful thing it is to fall into the hands of an angry God, how would they lean forward to catch every word.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Salsas, Appetizers, Soup/stews	5	1/2 cups

INGREDIENTS

4		Ears fresh corn, husked
2	tb	Unsalted butter, melted
5		Ripe tomatoes, seeded and cut into 1/4-inch dice
1/2	sm	Red onion, peeled and finely chopped
1	sm	Jalapeno pepper, finely chopped, or to taste
1	sm	Clove garlic, peeled and finely chopped
1/2	c	Cilantro leaves, coarsely chopped
3	tb	Fresh lime juice, plus more to taste
		Salt & freshly ground pepper

INSTRUCTIONS

1. Brush corn with melted butter and place on a medium-hot grill or under a
broiler, turning often, until about half the kernels are brown, 15 to 20
minutes. Remove corn from heat and let cool. Using a sharp knife, cut
kernels from cobs.
2. Combine corn, tomatoes, onion, jalapeno, garlic, and cilantro in a
medium bowl. Season to taste with time juice, salt, and pepper.
Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.

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