One of our favorite BBQ joints is 4 Rivers. The make a corn with Rotel tomatoes side that is my favorite. The last several times we stopped for takeout they didn't have it. Now the recipe is in John's cookbook, but I felt that was cheating, mine not only makes a great side, but also a great salsa.
6 ears of corn on the cob
1 can Hatch Chilis
1 can diced tomatoes
4 green onions diced (white and green)
1/4 diced white onion
1/4 cup fresh chopped cilantro
juice of one lime
Begin by smoking the canned chilies over a cherry wood fire. I did mine in a cast iron pan lined with foil.
For some reason without the foil, the peppers will pick up a metallic taste. Usually it's caused but acidic foods, but other else (including tomatoes) has this issue. Carefully remove peppers and increase the heat of your smoker. When you get the temperature to about 450 degrees, carefully add the years of corn with long tongs. Carefully rotate the ears every few minutes until charred evenly o all sides. Using your long tongs, remove the ears and set aside to cool. When the corn has cooled, carefully cut the kernels from the cob. Mix the remaining ingredients thoroughly. For salsa it is ready to sere. As a side, add to a pot and heat. Either way, enjoy
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