Smoked Tomato Corn Salsa
2 pound(s), (900 g) cut in half, seeded
4 medium, stemmed, cut in half lengthwise
2 medium, shucked
Uncooked vidalia onion(s)
1 small, peeled, quartered
½ cup(s), (125 ml) chopped fresh
Fresh lime juice
¼ tbsp(s), (3 ml) (2 to 3 limes)
- Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
- Place tomatoes and jalapeños (both cutsides up), corn and onion in smoker (or on grill); smoke vegetables long enough to impart a smoke flavour (but not so long that you cook them), 20 to 30 minutes. Transfer vegetables to a platter; let cool to room temperature.
- Lay corn flat on a cutting board and slice kernels off cob using broad strokes of a chef ’s knife; transfer corn kernels to a large bowl.
- Serving size: 175 ml (3/4 cup)