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Prep Time: 40 Minutes
4 cups

This colorful salsa can be made with corn that has been either grilled or smoked. The red and green bell peppers should be roasted over the coals at the same time the corn is cooking. Serve this salsa with grilled chicken or pork for true Mexican flavor.

4 ears corn on the cob, grilled or smoked
2–3 large fresh green and/or red jalapeno peppers, finely chopped
1 large red bell pepper, roasted, peeled, seeded and diced*
1 large green bell pepper, roasted, peeled, seeded and diced*
1 medium red onion, diced*
⅓ cup olive oil
¼ cup fresh lime juice
2 large or 4 small garlic cloves, pressed
1 tsp Texas-style chili powder
Salt (to taste)
* Dice peppers and onions to make them the same size as corn kernels.
Slice corn kernels off cob. In a non-reactive bowl, mix corn with jalapeno and bell peppers and onion. In a separate non-reactive bowl, whisk together olive oil and lime juice, then whisk in garlic and chili powder. Pour dressing over corn-pepper mixture. Toss to mix well. Taste, adding salt if desired. Allow salsa to sit at room temperature for 30 minutes before serving. When ready to serve, toss once more. Note: Salsa may be refrigerated up to two days, allowing to come to room temperature before serving.

















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