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Grilled Corn Salsa
From Corn Cookery, by Sheila Buff

This spicy salsa is great on hot dogs and with grilled chicken. If you can't grill the corn on the cob, substitute 1-1/2 cups corn kernels.


3 ears fresh corn, husked
1 large, ripe tomato
2 fresh jalapeño peppers
1 garlic clove, finely chopped
1-1/2 Tbsp lime juice
1/2 tsp ground cumin
1/4 tsp salt
freshly ground black pepper to taste


Prepare a hot charcoal or gas grill. Grill the corn, turning often, until it is lightly browned all over, about 6 to 8 minutes. Grill the tomato, turning often, until it is softened and slightly charred on the outside, about 3 to 5 minutes. Grill the jalapeño peppers until they are charred on the outside, about 5 minutes.

When the corn is cool enough to handle, cut the kernels from the cob and put them in a bowl.

Peel and seed the tomato, chop it coarsely, and add it to the bowl. Peel and seed the jalapeños, chop finely, and add to the bowl. Add the garlic, lime juice, cumin, salt, and black pepper to taste. Toss well and serve at room temperature.

Yield: Makes about 2 cups

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