By The Canadian Living Test Kitchen
This recipe makes 50 1 tbsp (15 mL) servings
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Serve this colourful, easy salsa over grilled fish, as a topping for burgers, or simply scooped onto tortilla chips for a quick snack. The roasted corn gives it a wonderful smoky flavour, but if time is short, cooked corn will do.
Cover corn with water; let soak for 20 minutes.
Remove from water and peel back husks, leaving bases attached; remove silk. Close husks over corn; tie with wet kitchen string.
Place husks on grill over medium-high heat; close cover and cook, turning frequently, for 20 minutes or until husks are blackened and corn is tender. Let cool slightly; remove husks and cut corn from cobs.
In bowl, combine corn, onion, tomatoes, coriander, lime juice, jalape?nd salt. Serve at room temperature.
Source : © CanadianLiving.com
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