Red Pepper And Corn Salsa - cooking recipe

Ingredients

1 medium red pepper, quartered, seeds and membrane removed
1/4 cup vegetable or olive oil
1 ears corn on the cob, husks and silk removed, kernels stripped
1 small onion, finely chopped
3 None plum tomatoes, finely chopped
2 tsp cider or white vinegar
1/2 cup small basil leaves
2 None green onions, thinly sliced

Preparation

Preheat the broiler to high. Line a baking pan with foil. Place pepper, skin-side up, on prepared pan. Broil for 5 mins, or until skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic wrap. Let stand for 5 mins (this helps lift skin). Peel, then chop flesh.
Heat oil in a medium saucepan on medium heat. Add corn kernels and onion. Cook, stirring, for 5 mins, or until softened. Add tomatoes; cook and stir for 7 mins, or until tomatoes begin to collapse. Transfer to a medium heatproof bowl. Add vinegar, basil, green onions and pepper; stir to combine. Season. Serve warm or cooled.