Roasted Corn and Jalapeno Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 ears yellow corn, lightly oiled and salted
2 jalapenos, lightly oiled and salted
½ cup finely chopped red onion
handful of cilantro, chopped (equals 2 TBS chopped)
juice of 1 lime
½ tsp salt
Instructions:
Preheat grill to 400° F. Add the jalapeno and corn, turning every 5 minutes. Remove the jalapeno after 10 minutes (it will have cooked for 5 minutes on each side) and continue cooking the corn, rotating in quarter turns. The corn needs 20 minutes total (5 minutes on each side).
In a bowl add the chopped onion, cilantro, and lime juice. Take the jalapenos and chop the tops off, cut them in half lengthwise, and scrape out the seeds. Dice finely and add to the bowl.
Once corn is cool to touch, Cut the kernels off of the cobb. I like to used my bundt pan to do this. Balance the corn cobb in the center hole, and use a knife to slice the kernels off and they’ll fall neatly into the pan (no flying kernels!).
Add corn to the bowl and mix well. Season with salt to taste.
From mylifeasamrs.com