Ingredients:
Corn on the cob-2
Chopped Red bell Pepper - 1 tbsp
Chopped Tomatoes - 1 tbsp
Chopped Onion - 2 tbsp
Red and Green Jalapenos - 1 to 2 each
Lime juice - ½ lime
Salt and Pepper - As per taste (¼ to ½ tsp)
Red chilli powder - ¼ - ½ tsp
Cilantro - 2 tbsp
Serves 8
Directions:
Brush the corn with vegetable oil. Roast over a flame until done.
Roast the jalapenos until slightly charred all over and place them in a bag.
Remove the corn kernels off the cob with a knife.
Remove the skin off the jalapenos and give them a fine chop.
Add the jalapenos to the corn and rest of the ingredients.
Corn Salsa
Sunday, September 25, 2011