Veggie Life, Summer, 2001: Grilled Corn with Toasted Tomato Salsa (Elote al Carbon Mexican)

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* Exported from MasterCook *

 

GRILLED CORN WITH TOASTED TOMATO SALSA (Elote al Carbon Mexican)

 

Recipe By :Mark Berlin

Serving Size : 6 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium tomatoes

1 medium red onion -- sliced

6 cloves garlic

2 jalapeno -- poblano, or Anaheim

chiles, to taste (2 to 4)

Juice of 1 lime

2 tablespoons olive oil

6 ears corn -- husks on

 

1. In a large dry skillet over high heat, toast tomatoes, onion, garlic, and

chiles, in

batches, until all are slightly charred and soft, about 5 minutes for each

batch.

Transfer to a platter as each batch is done and allow to cool slightly.

2. In a food processor or blender, puree toasted vegetables until smooth, adding

lime juice, oil, and salt while processing. Set aside.

3. Preheat grill over high heat. Leaving husks on, grill corn, turning

occasionally,

until husks are charred and corn is hot, about 20 minutes. Remove ftom grill and

let cool slightly. Remove husks, and serve with salsa.

VEGAN

PER SERVING: 159 CAL (33% from fat), 4g PROT. 6g FAT, 27g CARB, 22mg SOD, Omg

CHOL, 3.7g

FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 150 Calories; 6g Fat (31.7% calories from

fat); 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0