Ingredients
- 2 ears of fresh corn
- Drizzle of olive oil
- Salt
- Freshly ground black pepper
- 4 ripe Italian plum tomatoes, peeled, seeded and diced
- 1/4 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.
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By jonfan
Mountain View, CA
on July 08, 2012
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I used less than one ear of corn but still felt that the corn overwhelmed the rest of the salsa. I'd use much less corn than the recipe calls for with more tomato, onion and cilantro to balance the flavours out better and then I'm sure the salsa would be much better.
I also had some Emeril's essence so I used that instead of pepper on the corn and in the salsa. It works really well, particularly on the roasted corn.
By pheebs05_12172669
Wynantskill, 72
on September 24, 2009
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This is a GREAT recipe. I had been searching for something to replicate a corn dip I am obsessed with at one of my favorite restaurants. This was even better. I made it for a tailgate and it was a huge hit. I highly recommend.!
By patmunson_5770585
Laredo, TX
on May 16, 2009
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My father and I make a lot of different salsas - always trying new ingredients. This is one of the best salsa I've tasted. I took it to a neighborhood party and people were skeptical about the corn in the salsa, but everyone love it! They wanted more.
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