MAKES 5½ CUPS
One of the best things about grilling corn is the delicious leftovers. Frankly, I’m very happy eating leftover grilled corn plain, but you can also make this simple salsa with roasted peppers. It is excellent paired with grilled or pan-seared seafood and meats.
6 ears Smoky Sesame Corn on the Cob, or 4 cups frozen corn, defrosted
2 roasted red bell peppers from a jar, or whole roasted peppers, skin and seeds removed, blotted dry
3 scallions, ends trimmed
¼ cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1. If using Smoky Sesame Corn on the Cob, hold the corn upright with the cut stem edge on the cutting board and cut down each ear with a sharp knife to remove the kernels. Cut the peppers into ½-inch dice. Finely chop the scallions.
2. In a serving bowl, combine the corn, red peppers, and scallions. Add the rice vinegar, sugar, toasted sesame oil, salt, and pepper. Mix, and season additionally to taste if necessary.
VARIATION: Add one or two avocados cut into ½-inch dice. Add ¼ teaspoon salt and a pinch more ground black pepper to taste.