Ingredients<\/b>:
\n2 \u00a0ears sweet corn, shucked
\n4 \u00a0ripe red tomatoes, cut in half widthwise
\n4 \u00a0jalape\u00f1os (or to taste), cut in half lengthwise (seeded for a milder salsa; seeds in for hotter)
\n1 \u00a0small sweet onion, peeled and quartered
\n1\/2 \u00a0cup chopped fresh cilantro or mint
\nJuice of 2 to 3 limes
\nSea salt<\/p>\n
Tortilla chips (smoked or not) for serving<\/p>\n
Step 1: Set up your smoker following the manufacturer\u2019s instructions and preheat to 225 degrees.
\nAdd the wood as specified by the manufacturer.<\/p>\n
Step 2: Place the corn, tomatoes, jalape\u00f1os (cut sides up), and onion in the smoker.
\nSmoke the vegetables long enough to impart a smoky flavor, but not so long that you cook them, 20 minutes.
\nTransfer the vegetables to a platter and let cool to room temperature.<\/p>\n
Step 3: Lay the corn flat on the cutting board and slice the kernels off the cob using broad strokes of a chef\u2019s knife.
\nTransfer the corn kernels to a mixing bowl.<\/p>\n
Step 4: Coarsely chop the tomatoes, jalape\u00f1os, and onion by hand or in a food processor.\u00a0Add to the corn and stir in the cilantro, lime juice, and salt to taste.<\/p>\n
(borrowed from Steven Raichlen’s BBQ USA<\/i>)<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 2 \u00a0ears sweet corn, shucked 4 \u00a0ripe red tomatoes, cut in half widthwise 4 \u00a0jalape\u00f1os (or to taste), cut in half lengthwise (seeded for a milder salsa; seeds in for hotter) 1 \u00a0small sweet onion, peeled and quartered 1\/2 \u00a0cup chopped fresh cilantro or mint Juice of 2 to 3 limes Sea salt Tortilla
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