Smoked Tomato Corn Salsa
- Total Time
- 1:00
- Prep
- 0:15
- Cook
- 0:30
- Serves
- 8
- Difficulty
- Easy
This recipe, originally by Steven Raichlen and published in Project Smoke, has been edited with permission for Weight Watchers magazine.
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plum tomato(es)2 pound(s), halved, seeded
-
jalapeño pepper(s)4 medium, stemmed, halved lengthwise (seeded for mild salsa)
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corn2 medium, on the cob, shucked
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uncooked vidalia onion(s)1 small, peeled, quartered
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cilantro½ cup(s), fresh, chopped
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fresh lime juice¼ cup(s), from 2-3 limes
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sea salt1 pinch, 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