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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
5 medium ears yellow corn, silk removed, husk intact.
5 tsp vegetable oil
1/2 cup mayonnaise, preferably homemade (I used Light Jarred Mayo)
2 tbsp tequila
2 tbsp fresh lime juice
1 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup diced green onions
1/2 Serrano pepper, finely chopped (seeds included - I used a whole one)
1 Jalapeno pepper (I added this to the recipe)
1/3 cup diced red bell pepper (I used 2 whole red bell peppers)
2 tbsp chopped fresh cilantro leaves (I used parsley)
1 avocado, sliced, for garnish
Tortilla chips, for garnish
Preheat a grill to medium-high.
Soak corn in water for 5 minutes, drain and pat dry.
Lightly rub each ear of corn with 1 tsp of the oil and place the corn directly on the grill. Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 20 minutes. Remove and set aside until cool. When the ears have cooled, cut the kernels from the cobs and transfer to a mixing bowl.
In a separate small bowl, whisk together the mayonnaise, tequila, lime juice, garlic, salt, and pepper. Pour the mayonnaise-tequila dressing over the cooled corn kernels. Stir in the green onions, diced serrano pepper, Jalapeno pepper, red bell pepper, and parsley. Adjust seasonings, as needed. Cover and chill for 1 hour. Place corn salsa in a serving bowl, garnish with avocado slices, and serve with tortilla chips.
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ROASTED CORN SALSA WITH TEQUILA-LIME DRESSING
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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
5 medium ears yellow corn, silk removed, husk intact.
5 tsp vegetable oil
1/2 cup mayonnaise, preferably homemade (I used Light Jarred Mayo)
2 tbsp tequila
2 tbsp fresh lime juice
1 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup diced green onions
1/2 Serrano pepper, finely chopped (seeds included - I used a whole one)
1 Jalapeno pepper (I added this to the recipe)
1/3 cup diced red bell pepper (I used 2 whole red bell peppers)
2 tbsp chopped fresh cilantro leaves (I used parsley)
1 avocado, sliced, for garnish
Tortilla chips, for garnish
Preheat a grill to medium-high.
Soak corn in water for 5 minutes, drain and pat dry.
Lightly rub each ear of corn with 1 tsp of the oil and place the corn directly on the grill. Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 20 minutes. Remove and set aside until cool. When the ears have cooled, cut the kernels from the cobs and transfer to a mixing bowl.
In a separate small bowl, whisk together the mayonnaise, tequila, lime juice, garlic, salt, and pepper. Pour the mayonnaise-tequila dressing over the cooled corn kernels. Stir in the green onions, diced serrano pepper, Jalapeno pepper, red bell pepper, and parsley. Adjust seasonings, as needed. Cover and chill for 1 hour. Place corn salsa in a serving bowl, garnish with avocado slices, and serve with tortilla chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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