Fire roasted corn salsa

Block parties abound in the village; it seems that many blocks try to eke out the last vestiges of summer by having their annual gathering in September. And if your block is like mine, the east and west sides alternate as to which they will bring: appetizer or dessert.
With this week’s bounty at Farmer’s Market, I decided to make Fire roasted Corn Salsa making full use of the offerings – bold in color and taste, this salsa is spicy, great as an appetizer and also would do well on chicken or pork.

Pictured: salsa peppers, orange pepper, red pepper, red onion and corn.



Fire Roasted Corn Salsa
(adapted from Salsa! Salsa! Salsa! by Crystal Walls)


¼ c butter, melted
1 T chili powder
½ t cayenne pepper
2 c sweet corn, cut from fresh ears
1/3 c red bell and orange pepper (half of each or could use yellow pepper too)
1/3 c red onion
2 salsa peppers, seeded and minced
1 T white wine vinegar
1 t fresh lemon juice
1 t honey

Preheat oven to 425. Combine butter, chili powder and cayenne pepper. Add corn and toss to coat. Spread the corn in a single layer on a baking sheet and roast in oven until lightly browned (about 10 minutes). Remove from oven and allow to cool.
In a medium bowl combine roasted corn, peppers, red onion, vinegar, lemon juice and honey. Serve with chips or with grilled chicken or pork tenderloin.