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Roasted Corn Salsa
Roasting corn can give it a good nutty flavor, but if you don't have the time or inclination, make this with steamed corn.
1 3/4 cups fresh corn kernels
3/4 cup chopped yellow or red onion
2 tablespoons minced jalapeno pepper
3 tablespoons minced cilantro
1 3/4 cups chopped tomatoes
3/4 chopped sweet red pepper
1 tablespoon each fresh lemon, orange and lime juice
1/4 teaspoon salt
Pinch of black pepper
1/2 teaspoon soy sauce
Place a heavy skillet over high heat. When it's very hot, add the corn. Toss constantly until roasted, about 8 minutes. Toss the corn with all the other ingredients. Serve at room temperature, adding more soy sauce if necessary. Makes 4 generous cups.
"Lee Bailey's Corn"
Thursday, June 29, 2000
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