Roasted corn and sweet pepper salsa with chipotle mustard aíoli
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Ingredients
  • 1 cup frozen corn
  • 1 cup assorted red, green,yellow bell peppers cubed small
  • ½ cup tomatoes
  • ½ cup cucumbers chopped small
  • ½ cup red onions chopped small
  • 1 tbsp fresh lemon juice from one lemon
  • 1 tsp white vinegar
  • salt and pepper
  • 1 tbsp finely chopped cilantro
For chipotle aioli
  • 2 tbsp light Mayonnaise (good quality)
  • 1 tsp chipotle mustard (from bottle)
  • 1 small garlic beaten to paste with 1 pinch of salt
  • ¼ tsp ketchup
  • few drops of lime juice
Instructions
  1. Spray a baking sheet with cooking spray or brush the entire surface with butter (use a light hand)
  2. Spread out the corn
  3. Broil on High for 2 minutes
  4. Take the tray out and spread the pepper
  5. Put it back and broil for 5 minutes more (check to see if some of them start getting the charred appearance)
  6. Take the tray out and let it cool.
  7. Combine the rest of the ingredients in a bowl. Add vinegar, salt, pepper. Add the corn and pepper. Squeeze lemon juice and give all the ingredients a nice toss.
To prepare the aioli
  1. Whip all the ingredients with a fork till smooth. Serve as a dip or a dressing.
Note: The salsa can be made and refrigerated ahead of time. Can can stored for 24 hours in a tight lid container.
  1. If using fresh corn kernels, then you can skip the first step and put the corn in with peppers.
  2. To give a aioli a bit of a texture, you can add ½ ts of goat cheese. It gives an interesting flavor to the aioli.
Recipe by The Lady 8 Home at https://www.thelady8home.com/roasted-corn-and-sweet-pepper-salsa-with-chipotle-mustard-aioli/