Corn Salsa


 
Corn Salsa

5 ears corn on the cob
1 red pepper
1 green pepper
1 medium onion
½ cup grated parmesan cheese
1 cup Italian Dressing
1 tb. Minced garlic
1 teaspoon cumin
Sriracha sauce or hot sauce of your choice for required heat.
If needed add honey to sweeten
Salt and pepper to taste
Optional additions fresh Cilantro or chopped fresh spinach.



Roast the corn, peppers, onion over charcoal or gas grill. Rotate the corn when it starts popping to get a uniform char. Allow the peppers to blacken on all sides. When peppers are blackened place them in a brown paper bag to sweat and cool. Place the onion in aluminum foil packet to continue to cook indirectly until soft.

When the peppers have cooled run them under cool water to remove the blackened skin then chop into small pieces. Remove corn from the cob. When the onion is done (about 30 min) remove and chop.

Place all ingredients in a bowl add Italian Dressing, garlic, cheese and spices to taste. Refrigerate overnight and serve with tortilla chips.
 

 

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