Smokey Corn and Pepper Salsa

By Jason Roberts - 2007 Fabulous Food Show

Introduction:

This is a great little snack finished with a handful of fresh crab meat, or served as a bruschetta topping.

Ingredients:

2 corn cobs, husks still intact

2 tbs olive oil 

Salt and freshly ground black pepper

2 red capsicums (bell peppers)

1 Spanish (red) onion, finely diced

3 tbs extra virgin olive oil

1 lime

½ bunch shredded basil leaves

Instructions:

1. Preheat a BBQ or grill pan, a good 15 minutes before using.

2. Pull back the husks of the corn. Remove the silky threads and then replace the leaves. Soak corn in water for 30 minutes. Drain well. Pull back the husks again and brush over oil, salt and pepper. Cook corn with the husk on, turning occasionally, on high heat for 20 – 25 minutes.

3. Meanwhile, place capsicum on the grill turning frequently until evenly blackened. Remove from heat, place into a bowl and cover with plastic wrap. Set aside for 20 minutes to sweat, this allows the skin to loosen. Peel the peppers, removing charred skin and seeds, NEVER EVER run under water, as this will wash away their sweetness. When cleaned cut into a small dice.

4. When corn is cooked, remove blackened husk to reveal the cooked corn kernels. Place the corn on its side on a chopping board, using a sharp knife slice away the cooked corn, discarding the cob.

5. Mix the peppers and corn together along with the Spanish onion, season with extra virgin olive oil, salt, pepper and a touch of lime juice.