"We’ve really enjoyed our produce this year from our Produce Box. The chiles went into some yummy chile rellenos and I’ve found new ways to use eggplant.I wanted to pass on an easy recipe I found for the corn and bell peppers. This is great served with chips. You could probably use it on salad, too. The recipe instructions are for using a grill, but I use the broiler in my oven instead. That seems to work fine.

Thanks and have a great weekend!"

Elizabeth B, at SAS


Smoky Corn Salsa
2 red or green bell peppers (use hot peppers for more spice), quartered, seeded
3 ears of fresh corn, husked
1 bunch green onions, trimmed
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon hot sauce
2/3 cup chopped fresh cilantro

Method:
Prepare grill or turn on broiler. Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables untill well charred in spots, turning occasionally with tongs and removing pieces as they brown. 5 minutes for green onion. 10 to 15 minutes for peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; saute until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.

Serve with chips or on salad.

Wow, Elizabeth- this sounds yummy & easy! ~ Laurie