| 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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