Roasted Corn And Tomatillo Salsa

Recipe Ingredients

4		Fresh ears of corn
1/2 lb	227g / 8oz	Tomatillos - papery skin removed, and quartered
1		Sweet red pepper - quartered, seeded (large)
1		Jalapeno pepper - seeded, finely diced
1		Garlic clove - finely chopped
1		Cilantro - (14 cup chopped)
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	White wine vinegar
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Prepare the grill.

Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool.

When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.

This recipe yields 2 cups.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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