Smoky Corn Salsa

Smoky Corn SalsaBon Appétit | August 2009

by The Bon Appétit Test Kitchen

(photo by: Lisa Hubbard)

Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or pork—or use it to fill quesadillas.

Yield: Makes 4 cups
Active Time: 35 min
Total Time: 35 min
2 red bell peppers, quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons (about) olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon bottled chipotle hot sauce
2/3 cup chopped fresh cilantro

Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.

nutritional informationPer serving: Calories (kcal) 122.8, % Calories from Fat 57.1, Fat (g) 7.8, Saturated Fat (g) 1.1, Cholesterol (mg) 0, Carbohydrates (g) 13.1, Dietary Fiber (g) 2.5, Total Sugars (g) 2.8, Protein (g) 2.3
Nutritional analysis provided by Bon Appé