Grilled Pineapple and Corn Salsa

    

Grilled Pineapple and Corn Salsa:

 

What it took for 4 (as a dip):

* 1 pineapple, peeled, and cut into 1/2-inch sliced (and cored – I just used my paring knife to cut it out)
* 1 red bell pepper, seeded and cut in half
* 3 scallions
* 1 jalapeno pepper, halved lengthwise (for less heat, remove seeds)
* 2 ears corn (or 1 cup frozen corn, broiled, using this method!)
* 1 Tbs. crystallized ginger
* 3 sprigs fresh mint
* 1/3 cup fresh cilantro leaves
* 2 Tbs. fresh lime juice (or more to taste!)
* coarse salt and freshly ground pepper

Preheat an outdoor or indoor grill.

Place the pineapple slices, red bell pepper halves, jalapeno pepper halves, ears of corn and scallions on the grill. Drizzle a little olive oil over everything and a quick pinch of salt. Grill until everything is nicely charred and gorgeous. All the cooking times will be a little different. The scallions will come off first. Then everything else will take a few more minutes.

On a cutting board, give everything a super rough dice. Nothing crazy.

Now, place everything in the food processor EXCEPT the corn (but including crystallized ginger, mint, cilantro, lime juice, salt and pepper) and pulse just a few times until it’s still all good and chunky. You don’t want to puree it. Just a few pulses. There you go.

Pour the salsa into a bowl and stir the corn in. Taste it. Need anything? Besides another taste?

Serve with chips or over anything you want.

 

Posted by Mags From : Bevcoks.com