Roasted Corn and Red Pepper Salsa
Recipe created by Chef Spike Mendelsohn, owner of Good Stuff Eatery in Washington, D.C.
January 16, 2009
Chef Spike Mendelsohn, owner of Good Stuff Eatery in Washington, D.C., and a past Top Chef contestant, reveals his recipe for a sweet salsa. This can be served as a side or atop a burger.
Servings: Serves 4
- 2 ears fresh corn , off the cob
- 1 Tbsp. olive oil
- 1 small diced red pepper
- 1 diced scallion
- 1/2 small diced red onion
- 1/2 cup chopped cilantro
- 1/2 cup white wine vinegar
- 2 Tbsp. sugar
- Salt and pepper to taste
Carefully remove corn by running a knife from top of cob to bottom until all corn is off.
Heat 1 tablespoon of oil in a saut?? pan until smoky.
Add corn and roast until nicely burnt.
Season with salt, cool and reserve.
Dice red pepper, scallions and red onion, place in a mixing bowl.
Add cilantro, white wine vinegar and sugar.
Add corn once cooled.
Mix well until all ingredients are blended together. Season with salt and pepper.
Printed from Oprah.com on December 8, 2013
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