Sunday, August 15, 2010

Fire-Roasted Corn and Tomato Salsa

Tomato time continues!

Today's recipe was a fire-roasted corn and Roma tomato salsa, served on top of chicken quesadillas (chicken breast was rubbed with cumin, chili powder and garlic salt before cooking) with chipotle-lime sour cream. Yum.
This salsa is really nice- it's fresh, it has a kick, and the sweetness of the fresh corn compliments the acidity of the tomato and lime. Super easy, too, especially if you don't bother to peel the tomatoes (which I didn't because I was lazy).

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