Roasted Corn Salsa

Name: Roasted Corn Salsa
Yield: Serves 8
Ingredients: 5 ears, corn in the husk; 2 , poblano chiles, roasted, peeled, seeded, and minced; 1 , serrano chile, roasted, peeled, seeded, and minced; 1/2 cup, oil-packed sun-dried tomatoes, drained and cut into small dice; 3 tablespoons, oil from sun-dried tomatoes; 2 tablespoons, minced fresh cilantro leaves; 2 teaspoons, minced fresh oregano leaves; 1/2 , small red onion, minced; 2 cloves, garlic, minced; 3 tablespoons, lime juice from 1 large lime; 1/2 teaspoon, celery seed; , Salt and ground black pepper

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Appears in Cook's Illustrated July/August 1993

Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

SERVES8

TIME45 minutes, plus 30 minutes soaking and 1 hour standing

WHY THIS RECIPE WORKS

Our best corn salsa recipe depended on two techniques: soaking and then grilling the unhusked corn and then “double-cutting” the corn to remove every last sweet kernel.For our corn and zucchini sauté recipe, we used the “double-cutting” met...

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