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