Category: Vegetables

1 Ear corn

2 Tomatoes, halved across the middle, cored and seeded

1 small Yellow squash, cut in half

2 tsp Olive oil

1 Clove garlic, minced

1/2 cup Finely chopped jicama

2 tbsp Minced red onion

1 Serrano chile, seeded and minced

2 tbsp Balsamic vinegar

1/2 tsp Liquid smoke flavoring

1/4 cup Fresh Mexican herbs, such as rosemary

Mexican mint marigold, and/or parsley - minced

1. Preheat grill or grill pan to medium hot. Pull back corn husk, leaving it attached to stem, and remove silk. Replace husk, and grill about 15 minutes, turning often, to char all around. Set aside to cool. Brush cut surface of tomatoes and squash with olive oil, and grill just to mark.



2. Finely chop tomatoes and squash, and transfer to a bowl. Remove husk from corn, cut kernels from cob, and add to bowl, along with garlic, jicama, onion, chile, vinegar, liquid smoke, and herbs. Stir to combine, cover and refrigerate for at least 1 hour before serving.



Makes about 2 cups.



Vegan PER (1TBS) SERVING: 10.5 CAL (24% from fat), 0.2g PROT, 0.3g FAT, 1.7g CARB, 1.4mg SOD, 0mg CHOL, 0.5g FIBER



Notes: With smoky, spicy flavors, this salsa evokes the culinary pleasures of a summer fiesta.



Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*



Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998