Cooking For Engineers

[Razak]

Every time I go to Chipotle's for a burrito bol, I always get the mild salsa and the corn salsa. One weekend I decided to try and make it for myself. This is a very simple recipe and can be done ahead of time for stored overnight.

Ingredients:
- 4 cobs of sweet corn
- 1 red bell pepper, halved
- 1/2 red onion, sliced in half against the axis
- 1 lime
- 1 hot pepper (pablano works well) finely diced
- 2 tbsp fresh cilantro

Instructions:
- Fire up the grill for a medium heat
- Brush the bell pepper halves and onions with oil and salt and pepper
- Grill bell pepper and onions until caramelized and skin on pepper has turned black (approx 8 mins)
- Grill corn until tassle becomes dry and starts to darken (approx 6 mins)
- Remove everything from grill
- Remove skin from pepper and finely dice(will be very soft)
- Finely dice the onions as well
- Peel the corn and shave kernels into large mixing bowl
- Mix in diced onions, diced bell peppers, diced hot pepper and cilantro
- Squeeze lime juice into bowl

Serve hot or chill in fridge and serve cold

Goes well on chips and almost any grilled meat.