Cooking

Roasted Corn Salsa

this stuff doesn't last 2 days in my house.

As usual, this is a spicy salsa.  If you don’t like the heat (wuss!) Replace jalapenos with bell peppers.

Roast 5 ears of corn.  I prefer to shuck & clean my corn on the cob and rub in just a bit of olive oil.  You can also roast in the husk and it’s delicious, but I like the drier roast you get this way.  Season with salt, pepper, and red pepper flakes if desired.  Roast in 450 degree oven for 20-30 min, turning after 15 min and then turning every 10 min so rows of blackness appear on several sides like so:

oven roasted corn

In a food processor, combine roughly chopped:

  • 1 red tomato
  • 1 small onion
  • 2 cloves garlic
  • juice from 2 limes
  • 1 tsp maple syrup

Puree until well mixed then add salt, black pepper, and fresh cilantro (I use about 1 cup packed).  Mix until cilantro is well distributed and chopped.

green salsa

Cut corn off cob once cool and mix with salsa

so tasty and fresh

That’s it.  Refrigerate for 1 day before serving to allow flavors to fully mingle.  (Mine never makes it that long though, I already used 1 jar in tonight’s dinner!)

in a salad instead of dressing

9 thoughts on “Roasted Corn Salsa

  1. I will be making this tomorrow …. I may add black beans cuz everything is better with black beans … LOL Thanks for all the great recipes and inspiration!

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