Fire roasted corn and tomato salsa

1 servings

Ingredients

Quantity Ingredient
2 Ears fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 Ripe Italian plum tomatoes; peeled, seeded and
; diced
¼ cup Minced red onions
1 teaspoon Minced Habanero peppers
2 tablespoons Chopped fresh cilantro
1 tablespoon Freshly squeezed lime juice
1 tablespoon Freshly squeezed lemon juice

Directions

Season the corn with olive oil, salt and pepper. Place the corn over a stove's 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, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.

Recipe courtesy Emeril Lagasse 1999 Converted by MC_Buster.

Recipe by: EMERIL LIVE SHOW #EMIC21 Converted by MM_Buster v2.0l.

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