ROASTED CORN AND SMOKY TOMATO SALSA

Roasted Corn and Smoky Tomato Salsa image

Yield makes about 3 1/2 cups

Number Of Ingredients 8

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1/4 cup plus 2 tablespoons olive oil
Kernels from 2 ears of corn
2 cups mixed cherry tomatoes, halved
1 dried ancho chile
4 cloves toasted garlic (page 192), skins removed
1 teaspoon sweet pimentón (Spanish smoked paprika)
Zest and juice of 1 lime
Kosher salt

Steps:

Prepare a medium-heat fire (375°F) in a wood-fired oven or cooker.
In a small bowl, toss the corn kernels in 1 tablespoon of olive oil. Line a sheet pan with parchment paper, then spread the kernels on the pan.
In a second small bowl, toss the tomatoes in 1 tablespoon of olive oil to coat, then lightly salt. Line a second sheet pan with parchment paper, then place the tomatoes cut-side down on the pan.
Rehydrate the chile by placing it in a bowl with warm water for 30 minutes, making sure it is fully submerged. Slice the garlic cloves into thin slivers.
Place both sheet pans in the oven and roast for 10 to 12 minutes, until the corn is golden. Remove the corn, and continue roasting the tomatoes for 10 more minutes, until they are shriveled and soft. Remove the tomatoes and set aside.
Transfer the roasted corn, tomatoes, and any juices to a bowl. Using a small knife, remove the stem from the chile, then slice it lengthwise and scrape out the seeds. Finely chop the chile, then add it to the corn and tomatoes along with the garlic and pimentón. Mix until well combined. Add the lime zest and juice, olive oil, and salt to taste.
Set aside for 20 to 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week. Serve at room temperature.