Grilled Corn Salsa

Name: Grilled Corn Salsa
Yield: Serves 8 (Makes about 2 cups)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 ears, corn (grilled), kernels cut from cobs (about 1 cup); 1 , medium red bell pepper, diced small; 1 , medium scallion, sliced thin; 1 small clove, garlic, minced; 1/2 , medium jalapeño chile, minced; 1 1/2 tablespoons, corn oil or vegetable oil; 1 1/2 tablespoons, lime juice; 1 teaspoon, ground cumin; 1 tablespoon, chopped fresh cilantro leaves; 1/8 teaspoon, table salt

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Appears in Cook's Illustrated July/August 1999

Latin America & Caribbean

Grilling corn typically involves a compromise between flavor and texture--but we found a way around this dilemma.

SERVES8 (Makes about 2 cups)

TIME15 minutes

WHY THIS RECIPE WORKS

For our grilled corn salsa recipe, we wanted to find a way to caramelize the outer corn kernels and infuse them throughout with that delicious smoky flavor without drying or charring them to death. We found that grilling the corn with only ...

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