· 3 ears sweet corn
· 2-3 medium peppers (Anaheim, Banana, Pablano)
· 1-3 hot peppers (jalapeno, Serrano, Shishito, Hot Beaver Dam or Lemon drop)
· 1 cup chopped tomato (3 medium, one large, or a handful of quartered cherrys)
· 1 half onion
· 1 clove garlic
· 1/3 cup chopped fresh cilantro
· Juice of half of a lime, or ¼ cup lime juice
· Salt and pepper to taste
1. Shuck corn, rub with oil and place on hot grill. Place whole peppers on grill. Roast corn and peppers on grill, turning every 3-5 minutes until corn is well seared and peppers are blackened and skin is loose.
2. Place peppers in bowl and cover with a tight fitting lid or plastic film. Allow to sweat. Peal charred skin from peppers and discard.
3. Using a paring knife, slice corn off of the cob into serving bowl. Dice roasted peppers, tomatoes and onion and add to bowl. Finely mince garlic and cilantro. Add to bowl along with the lime juice.
4. Stir until well combined. Salt and pepper to taste.
5. Serve with chips, as a topping for tacos, or as a side.
Nutrition Fun Facts: Chili peppers derive their heat from a phytochemical capsaicin, which is the source of the chili pepper’s heat, is a potent anti-inflammatory agent (1). Capsaicin is a common ingredient in pain-relieving formulas for inflammatory-related conditions, such as rheumatoid arthritis and joint pain (1). That said, hot peppers are in the nightshade family and can cause reactions to those sensitive to nightshades. Chili peppers are a good source of vitamin A and are packed full of vitamin C. Together, these vitamins help protect the eyes and maintain healthy skin tissue.
Storage Tips: Wrap unwashed Chili peppers in a paper towel and store in a refrigerator for up to 3 weeks. Peppers, fresh or roasted, can be sliced and frozen to add to meals throughout the winter.
Preparation Tips: When handling hot peppers, wear latex or other protective gloves. If you do wind up touching chilies, remember that their oils stay on your skin for a while, so avoid rubbing sensitive skin or touching your eyes. Cut chilies lengthwise working your way around top of the stem. This detaches the stem and removes some of the seeds. Much of the heat in a chili pepper is contained in the seeds, which can be included or excluded from a dish depending on heat tolerance. Hot peppers should be added to the frying pan late towards the end of the cook time so that the capsaicinoids are not released into the air. Roasting green chilis like Anaheims, or Pablanos helps bring out a more earthy flavor. Chilis can be roasted in the oven under the broiler, on the grills, or over an open flame. Roasted chilies can be sliced and frozen and added to soups and chilies all year long.