This recipe, originally by Steven Raichlen and published in Project Smoke, has been edited with permission for Weight Watchers magazine.
- 2 pound(s) plum tomato(es), halved, seeded
- 4 medium jalapeño pepper(s), stemmed, halved lengthwise (seeded for mild salsa)
- 2 medium corn, on the cob, shucked
- 1 small uncooked vidalia onion(s), peeled, quartered
- 1/2 cup(s) cilantro, fresh, chopped
- 1/4 cup(s) fresh lime juice, from 2-3 limes
- 1 pinch sea salt, or kosher salt (or to taste)
Set up smoker. Or set up your outdoor grill with foil packets (see Notes below).
Place tomatoes and jalapeños (both cut sides up), corn and onion in smoker (or on grill); smoke vegetables long enough to impart a smoke flavor (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.
Coarsely chop tomatoes, jalapeños and onion by hand or in a food processor; add to corn. Stir in cilantro and lime juice; salt to taste. (This recipe is best made no more than three hours ahead of serving.)
Serving size: 3/4 c
- Here's how to make your grill a smoker...For a charcoal grill, throw 2 cups dry (unsoaked) wood chips directly among the pre-heated briquettes. For a gas grill, lift grilling grate and place a handful of chips directly on heat bars (Weber calls them "flavorizer bars"). Then for both types of grills, run the grill on high until you see smoke, then reduce the heat to medium-low.