Roasted Corn Salsa

Name: Roasted Corn Salsa
Yield: Serves 10 to 12 (Makes about 3½ cups)
Ingredients: 1 pound, plum tomatoes, cored and halved lengthwise; 2 ears, corn, husks and silk removed, halved crosswise; 1 , small onion, sliced into ½-inch-thick rounds; 1 , poblano chile, stemmed, halved, and seeded; 1 , jalapeño chile, stemmed, halved, and seeded; 1 tablespoon, vegetable oil; 2 , garlic cloves, peeled; 1 teaspoon, table salt, divided; 2 tablespoons, lime juice; 1/8 teaspoon, cayenne pepper, plus extra for seasoning; 1/2 cup, chopped fresh cilantro leaves and stems

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Appears in Cook's Country August/September 2019

Side Dishes

Vegetables

SERVES10 to 12 (Makes about 3½ cups)

TIME45 mins, plus 1 hour resting

WHY THIS RECIPE WORKS

For the ultimate summer salsa, we used fresh peak-season corn. We started by charring plum tomatoes, poblano and jalapeño chiles, corn, onion, and garlic on a baking sheet under the broiler. By not rotating the ears of corn, we were able to...

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