Roasted Corn Salsa Recipe

Sunday is my favorite day in the kitchen.

Shortly after my boys wake at the early hour of 6 AM (gasp!), the house begins to fill with loud voices, laughter and the sound of Legos being dumped out of bins.

Fortunately my husband is a “morning person,” so he’s a part of the boy action while I continue (to try) to sleep.   You see, I’m the “night owl.”

When I enter the scene well after their breakfast, my sons’ food and awesome artwork fills the dining room table.

I try to ignore the mess (not my strong suit), and enter my kitchen retreat.

Ahhh, I relax as I gather my ingredients and start to set up.  Somehow I find peace within my workspace, even as I hear block towers fall over in the living room.  It’s lovely, really.  It’s my life.

Today was all about this delicious, sweet and spicy Roasted Corn Salsa and very special taquitos!  I’ll be sharing the taquitos next, but don’t expect to see this salsa on top – nope, I accidentally ate all of it after I shot these photos!

Roasted Corn Salsa Recipe

Prep Time: 25 minutes

Yield: Makes 1-1/2 cups

Recipe

2 ears fresh corn

Olive oil

1/4 teaspoon ground cayenne pepper

1/4 cup finely chopped Lime-Pickled Shallots

1 tablespoon finely chopped jalapeño pepper, seeds removed

1/2 cup finely chopped tomato, seeds removed

2 tablespoons finely chopped cilantro leaves

1 tablespoon lime juice

1/4 teaspoon granulated sugar

Sea salt to taste

  1. Preheat the oven to 500 degrees F and line a baking sheet with foil.
  2. Cut the kernels off the corn cobs and on the foil-lined baking sheet, toss them with a generous amount of olive oil (enough to coat all of the kernels), the cayenne pepper and salt. Place the baking sheet in the preheated oven and roast until the corn has browned nicely, about 10 to 15 minutes. (While your oven is preheating, you can chop the remaining ingredients.)
  3. Once the corn has cooled to room temperature, mix it with all of the remaining ingredients, and season to taste with salt. If you'd like a bit more heat in the salsa, add a more cayenne pepper, or more finely chopped jalapeño to taste.

Notes

While (as you know) I think Lime-Pickled Shallots enhance almost everything, if you don't have them on hand, you can substitute finely chopped red onion.

In the summertime when corn is at the peak of its season, you can skip the roasting if you'd like, and omit the sugar. Just add the raw corn, and it's called Corn Salsa!

http://cookingontheweekends.com/2012/03/roasted-corn-salsa-recipe/

Timeline:
Up to 1 day and at least 25 minutes ahead: Cut the kernels off the cob and roast.  Chop the remaining salsa ingredients.
5 to 10 minutes ahead: Mix all of the ingredients together and season to taste.
This salsa is best mixed as close to serving time as possible.

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Comments

    • valentina says

      Thanks Mimi! Yes, avocados are the perfect addition — in fact, had I not eaten our 1 good avocado when I made it, it would’ve been “Roasted Corn-Avocado Salsa!” ;-) Really!

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