Crab And Corn Salsa
|Water||1⁄4 Cup (4 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Red bell pepper||1⁄2 , seeded and diced|
|Serrano chile||1 , minced with seeds|
|Chopped fresh marjoram||1 Teaspoon|
|Fresh lime juice||1 Tablespoon|
With a sharp knife, cut the corn kernels .from the cob (about 3/4 cup).
Bring the water to a boil in a saucepan, add the corn and sugar, and blanch for 1 minute.
Drain, and transfer the corn to a mixing bowl.
Heat the canola oil in a skillet, and when almost smoking, turn the poblano in the hot oil for 45 seconds until blistered but not blackened.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel, seed, and dice the poblano, and transfer to the mixing bowl.
Add the remaining ingredients and thoroughly combine.