Barbecue Recipes

FRESH CORN SALSA

Serve this succulent salsa with grilled ham or pork, or with smoked meats. The charbroiled fresh corn makes the salsa particularly flavorful.

INGREDIENTS
2 ears of fresh corn
2 tablespoons melted butter
4 tomatoes
6 scallions, finely chopped
1 garlic clove, finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
red Tabasco sauce, to taste
salt and freshly ground black pepper

SERVES 4

1. Remove the husks and silks from the corn. Brush with the melted butter and gently grill or broil for about 20 minutes, turning occasionally, until tender and charred.

2. To remove the kernels, stand each ear upright on a chopping board and use a large, heavy knife to slice down its length. Put the kernels in a mixing bowl.

3. Skewer the tomatoes and hold them over the grill or broil them for about 2 minutes, turning, until the skin splits and wrinkles. Slip off the skins and dice the flesh. Add to the corn with the scallions and chopped garlic.

4. Stir the lemon juice and olive oil together, adding Tabasco, salt and black pepper to taste. Pour mixture over the salsa, stir well, cover and set aside to marinate at room temperature for 1—2 hours before serving.