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Corn Salsa Grilled on the BBQ
2014-08-06
https://api2.metro.ca/userfiles/image/recipes/salsa-mais-grilles-10164.jpg
PT20M
PT10M
PT30M
Preheat the barbecue grill at 500° F.Remove the cornhusks and make sure to keep a layer of «husk» on each corn to protect it from the heat of the barbecue.Brush the corn stalks and the zucchini slices with about 3 tablespoons of olive oil and place them on the hot grill. Cook the zucchini 2 minutes on each sides and about 10 minutes for the corn stalks, making sure to turn them often. Remove from the heat and let them cool at room temperature.In a large bowl, combine the rest of the olive oil, the quartered tomatoes, the diced celery, lima beans, chives and basil as well as the lime juice.Remove the charred cornhusks and with a knife, remove the kernels. Transfer them in the large bowl. Finely dice the zucchini slices and add them to the bowl with the other ingredients.Season with salt and pepper and let the salsa marinate at room temperature for about 30 minutes before serving.
8
Chef Caroline McCann
0
0
0
0
4 large fresh corn
1/3 tasse (85 ml) olive oil
1 cup (250 ml) green zucchini, cut in ¼ cm slices
8 cherry tomatoes, quartered
1/2 tasse (125 ml) canned small green lima beans, rinced and drained
1 1/2 Tbsp. (20 ml) chives, chopped
1 Tbsp. (15 ml) fresh basil - chopped
3 Tbsp. (45 ml) lime juice
salt and pepper freshly ground to taste
Corn Salsa Grilled on the BBQ
8
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
4
large fresh corn
-
1/3 tasse
(85 ml)olive oil
-
1 cup
(250 ml)green zucchini, cut in ¼ cm slices
-
8
cherry tomatoes, quartered
-
1/2 tasse
(125 ml)canned small green lima beans, rinced and drained
-
1 1/2 Tbsp.
(20 ml)chives, chopped
-
1 Tbsp.
(15 ml)fresh basil - chopped
-
3 Tbsp.
(45 ml)lime juice
-
salt and pepper freshly ground to taste
Preparation
Preheat the barbecue grill at 500° F.
Remove the cornhusks and make sure to keep a layer of «husk» on each corn to protect it from the heat of the barbecue.
Brush the corn stalks and the zucchini slices with about 3 tablespoons of olive oil and place them on the hot grill. Cook the zucchini 2 minutes on each sides and about 10 minutes for the corn stalks, making sure to turn them often. Remove from the heat and let them cool at room temperature.
In a large bowl, combine the rest of the olive oil, the quartered tomatoes, the diced celery, lima beans, chives and basil as well as the lime juice.
Remove the charred cornhusks and with a knife, remove the kernels. Transfer them in the large bowl. Finely dice the zucchini slices and add them to the bowl with the other ingredients.
Season with salt and pepper and let the salsa marinate at room temperature for about 30 minutes before serving.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
