Aromatic cilantro and sweet corn turn this
crowd pleaser into a real southwestern treat. No fresh corn?
Frozen corn roasted or straight from the package works, too.
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
- In medium bowl, combine corn and remaining
ingredients. Cover and refrigerate until ready to serve. Bring
to room temperature before using.
Makes about 4 cups .
Roasting Corn Oven method:
- Preheat oven to 400°F (205°C).
- Brush corn with olive oil.PLACE ears of
corn on a baking sheet.
- Roast 15 to 20 minutes until ears start
to turn a light golden brown.
Roasting Corn Grill method:
- Place ears of corn directly on grill.
(olive oil is not needed)
- Grill corn until corn turns a bright yellow
with some of the kernels having turned black from the grilling
process. (About 10 to 15 minutes on a hot grill.)
Note: Working with jalapeños or
other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
