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2 tomatoes
1 ear of corn, husked
¼ cup finely chopped onion
1 jalapeño pepper, diced
½ cup chopped fresh cilantro
1 garlic clove, minced
2 tablespoons fresh lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1 ear of corn, husked
¼ cup finely chopped onion
1 jalapeño pepper, diced
½ cup chopped fresh cilantro
1 garlic clove, minced
2 tablespoons fresh lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
Coarsely ground black pepper
1. Prepare the grill.
2. Place tomatoes and corn on grill grate over high heat until lightly charred and tender.
3. Dice tomatoes. Cut kernels off corn. Combine tomatoes and corn kernels with remaining ingredients. Makes 4 cups.
Recipe by Peter Bronski, "Boulder's Culinary Gardeners," August 2009.
Wine Pick: When serving this with grilled steak, you'll want some structure to your wine to stand up to the meat. And what about all those bold spices? A well-chilled rosé in a crisp, food-friendly style will mesh well with all that's going on here. Try Marqués de Cáceres 2008 Rioja Rosado ($8.99).—Wini Mornaville and Charles Smothermon
Nutritional Information
2. Place tomatoes and corn on grill grate over high heat until lightly charred and tender.
3. Dice tomatoes. Cut kernels off corn. Combine tomatoes and corn kernels with remaining ingredients. Makes 4 cups.
Recipe by Peter Bronski, "Boulder's Culinary Gardeners," August 2009.
Wine Pick: When serving this with grilled steak, you'll want some structure to your wine to stand up to the meat. And what about all those bold spices? A well-chilled rosé in a crisp, food-friendly style will mesh well with all that's going on here. Try Marqués de Cáceres 2008 Rioja Rosado ($8.99).—Wini Mornaville and Charles Smothermon
Per (1/2-cup) serving: 30 calories, 0g fat, 0mg chol., 1g prot., 6g carbs., 1g fiber, 150mg sodium.
