Corn Salsa Recipe

From Dorothy McNett's Recipe Book.

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Corn Salsa

From Dorothy McNett's recipes at If made with a couple of fresh red ripe tomatoes, this is so refreshing for a chip dip. Add chile peppers, etc. as desired but it is so refreshing with just the roasted corn, tomatoes, and cilantro.

1-2 ears corn on cob, husked
grapeseed oil
1-2 fresh tomatoes, diced
pinch of sea salt
freshly ground pepper
snipped fresh cilantro and / or parsley
black bean chips

Brush the corn with oil and place on grill or in a grill pan and cook, rotating corn often, until the kernels are just turning brown. Set aside to cool enough to handle. Dice tomatoes into a bowl, sprinkle with salt and pepper. Scrape the cool corn kernels into the tomatoes, add cilantro and parsley, and serve with black bean chips.

Recipe created 1998-06-30.

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