Gastronomous

 
Oh NO!  I added too much hot pepper in my home made salsa!  What to do?  Here’s a quick and easy fix: add corn! The corn helps neutralize some of  the heat. Best of all, it’s in season and a a very good price! Why not use it in a fun and different way? Salsas are usually make with tomatoes, peppers and onions; corn gives a nice sweetness an good contrast to the smoky taste of the chipotle peppers.

After tasting this “mistake” it became a favorite with roasted meats and tortilla chips

Ingredients:
2 ears of corn, husked
4 ripe plum tomatoes
1 large red onion, chopped
1 canned chipotle chile, finely chopped
2 tsp fresh thyme
2 Tbls lime juice
2 Tbls olive oil
salt to taste

Directions:
Brush the corn with the olive oil. In a shallow roasting pan place the tomatoes and the corn and broil in a 450 degree oven till the tomato skin is blistered and charred. Remove from heat and let cool. Dice the tomatoes and scrape the kernels from the cob.

In a serving bowl combine the tomatoes and corn with the rest of the ingredients. Taste for salt. Let stand for 30 min and serve with roasted or grilled meats.