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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Football Food

Smoky Corn Salsa

Serving Size:makes 4 cups


  • 2 red bell peppers, quartered, seeded
  • 3 ears fresh corn, husked
  • 4 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon Panola Chipotle Hot Sauce
  • 2/3 cup chopped fresh cilantro



Don’t just thick chips. Use it over grilled fish, chicken or pork and in quesadillas.


Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob. 

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro. 

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