Grilled Corn Salsa
Salsa is not just tomato based! Try this one with grilled corn - and a way to turn it into a side salad as well as a challenge recipe, where you can add and try your digestion with black beans.
Low FODMAP Serving Size Info: Makes about 3 cups (about 342 g); serving size 1/3 cup (38 g)
Ingredients:
- 3 medium corn cobs, shucked and cleaned of any silk
- 1 poblano pepper (roasted) or 1 small green bell pepper, stem discarded, halved and seeds removed
- 2 tablespoons Garlic-Infused Oil made with vegetable oil, or purchased equivalent, divided
- 1/2 dry pint cherry or grape tomatoes, halved crosswise
- 1/4 cup (8 g) plus 1 tablespoon chopped cilantro
- 1/4 cup (16 g) chopped scallions, green parts only
- 2 tablespoons freshly squeezed lime juice
- Kosher salt
- Freshly ground black pepper
Preparation:
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Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron pan over high heat.
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Brush the cobs and the pepper halves with 1 tablespoon of the oil, coating sides. Cook over high heat for about 5 minutes or until many of the kernels and most of the pepper is blackened and blistered, rotating the cobs and peppers often during the cooking time.
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Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 1 1/2 cups of corn kernels (173 g) to use, reserving any extra for another use. Dice the peppers
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Place 1 1/2 cups of corn kernels (173 g) in a mixing bowl and stir in the peppers, tomatoes, cilantro, scallions, lime juice and remaining 1 tablespoon of oil. Taste and season with salt and pepper. Salad is best served the day it is made. You may refrigerate it in an airtight container for up to 1 day. Bring to room temperature before serving.
Notes:
Tips
- To turn this into a hearty salad as seen below, add 2 ounces (55 g) of feta cheese and three radishes, sliced, to the main salsa (without the beans) as described above. Perfect alongside grilled meats and poultry or even fish.
