Let's Get Cooking: Roasted Corn Salsa
Can't decide between Mexican or Italian? Easy—have both! Just “swap out” a few ingredients.
Apparently, we overestimated "just a touch" and had roasted about 100 ears of corn for our reunion party the day before, so naturally we had a few left over. Hmmm…what to do?
Cilantro, lime and tomatoes come to mind. Add red onion, spices and olive oil, and an ultimate explosion of flavor is the result. It's delicious with chicken, fish, tacos, chips—use your imagination.
The recipe below calls for just 2 ears of corn, which is probably what you would normally have on hand. So use the cilantro and lime juice for a Mexican flair, “swap” flat-leaf parsley and lemon juice for an Italian twist. Ole and Bravo!
Recipe: Roasted Corn Salsa
2 ears Roasted Corn
2 Plum Tomatoes, diced
Juice from 1 Lime (or 1 Lemon)
Dash of Cayenne Pepper
1/8 tsp. Cumin
2 Garlic Cloves, grated or minced
Handful of chopped Cilantro (or Italian Parsley)
2 tbsp. Extra Virgin Olive Oil
Salt and Pepper, to taste
1 tsp. Sugar (optional)
In a large bowl, mix all the ingredients, except the corn. Cover and set aside. If you don’t already have it, roast the corn for 20 minutes in a 425 degree oven. Let cool. Remove corn from the cob by cutting down the sides with a knife. Add to remaining ingredients, cover and refrigerate until ready to use.
Corn 160, Tomatoes 26, Spices 0, Garlic 8, Oil 240, Sugar 16