Saturday, February 23, 2013

Fire-Roasted Corn Salsa

Hello from sunny Florida! At least I hope it's going to be sunny. We just landed a little bit ago and it's currently still dark outside. I'm already loving the warm weather though! Our only problem is that our cruise doesn't leave until 4 pm this afternoon, so we've got quite a bit of time to kill. Anybody have any good suggestions of things to do in Fort Lauderdale with no car and a bunch of luggage to tote around? :)y

Anyway, today I've got a lovely recipe for ya. I dunno about you, but I'm a corn lover. My dad always had a huge garden every year and I swear half of it was just corn because my family loved it so much. The down side when shucking it was having to watch for earwigs. We didn't love that so much. But my point is, I could eat corn almost any time, any place!


Adapted from Southern Belle as an Army Wife
Ingredients:
  • 4-5 ears of corn
  • 1 Tbsp. salted butter
  • salt and pepper
  • garlic powder
  • onion powder
  • 2-4 Tbsp diced red onion
  • 1 jalapeno pepper
  • 1 poblano pepper {I couldn't find a poblano anywhere, so I used an anaheim pepper. Still tasted great!}
  • Juice of 1 lime
  • 2 Tbsp. fresh cilantro, chopped
  • 2 tsp. white sugar

Directions:
  1. Lightly butter your corn and put it on a sheet of aluminum foil. {The sheet should be big enough to wrap around the corn completely when you're done.}
  2. Sprinkle with salt, pepper, garlic powder, and onion powder to taste.
  3. Place corn on grill. {Or if it's winter time and it's effing cold outside like us, you can preheat your oven to about 400°F and place the corn on the center rack.}
  4. Wrap up the peppers in aluminum foil and place on the grill {or oven rack} as well.
  5. Let cook for 1 and 1/2 to 2nd 1/2 hours. {The longer the corn cooks, the less crunchy it will be, so it depends on your liking. Just keep an eye on it.}
  6. With a knife, cut all the corn kernels off the cob and place in a medium sized bowl.
  7. De-seed the peppers and take off the skins. {Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.}
  8. Chop up about 1/2 of the jalapeno and 1/3 of the poblano.
  9. Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well. 
  10. You can eat with with chips or other serving vehicle of your choice right away, but we found that it tastes better after sitting in the refrigerator for about a day or so.

It's yummy, scrumptious, and delightful and will sure to be a family pleaser. Enjoy!

-Sarah

Linking up here.

2 comments:

  1. mmmm, this looks yummy and refreshing! I love anything that combines sweet and spicy! Hope you're enjoying your cruise :)

    ReplyDelete
  2. I'm so glad ya'll liked this recipe!!! With Cinco de Mayo rolling around, I've got tons of friends wanting this one again :) I actually found this by accident while looking at something else of ya'lls :)

    ReplyDelete

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