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Grilled Pineapple Salsa with Sweet Corn (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 06/23/2015 - Grilled salsa is a tasty treat, and this recipe delivers big time. This salsa marries grilled pineapple, tomatoes, onion, peppers, and sweet corn and a few other goodies. It makes a great addition to any pot luck, and is sure to brighten your next gathering or cookout.
- 4 green onions
- 2 ears fresh, sweet corn
- 2 large ripe tomatoes
- 1 fresh ripe pineapple, peeled, cored, and cut into ½-inch chunks
- 1 red bell pepper, seeded and cut in half
- 1 jalapeño pepper, halved lengthwise (seeds removed)
- 3 sprigs fresh mint
- 3 tablespoons fresh lime juice
- ½ cup fresh cilantro leaves
- coarse salt and freshly ground pepper
Heat grill to medium-high.
Place the pineapple slices, red bell pepper halves, tomatoes, jalapeño pepper halves, ears of corn and scallions on the grill.
Drizzle a little olive oil over everything and a quick pinch of salt.
Add items to the grill. Add onions last, pineapple first.
Grill, turning as needed, until everything is cooked through, and lightly charred.
Each item will cook differently. Remove each item as it finishes.
Place grilled items on a cutting board.
Put the corn aside.
Now, place everything in the food processor, except the corn. This includes pineapple, tomatoes, mint, cilantro, tomatoes, lime juice, salt and pepper.
Blend very lightly, so mix is good and chunky.
Pour the salsa into a bowl and stir in the corn.
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