Aromatic cilantro and sweet corn turn thiscrowd pleaser into a real southwestern treat. No fresh corn?Frozen corn roasted or straight from the package works, too.
Recipe: Roasted Corn Salsa
4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper, seeded and deveined, (see Note)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime or lemon juice
1 tablespoon fresh chopped cilantro leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin
Makes about 4 cups .
Roasting Corn Oven method:
Roasting Corn Grill method:
Note: Working with jalapeños orother chiles: Capsaicin is the ingredient in chiles that causesthe burning sensation associated with fresh peppers. It’s a goodidea to use rubber gloves when handling fresh chiles. (Disposablesurgical gloves, available at most drugstores, work best forthis.) If you choose not to use gloves, be extremely carefulnot to touch any part of your body, especially your eyes. Afteryou’ve finished handling the chiles, wash your knife and cuttingboard with hot soapy water to ensure that there is no carry-overto other foods that may come in contact with the peppers.
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