The warmer weather has given us an excuse to heat up our grill almost every night and enjoy many of our favorite, yet simple recipes. Roasted Corn Salsa has become one of our favorites and you can catch us eating it not only with dinner, but also for a snack and even for breakfast!
A quick and easy salsa to enjoy any time of the year!
We thought it would be appropriate to share this recipe, along with a few of our other favorites, that we enjoy not only on Cinco de Mayo, but throughout the year.
Pico de Gallo Recipe – a fresh version of tomato salsa
Homemade Flour Tortilla Recipe – never buy them at the grocery store again
How to Make Your Own Chipotles In Adobo Sauce
Traditional Salsa Recipe – Fresh or Canned
Red Pepper Cajun Guacamole Recipe
Easy Roasted Corn Salsa Recipe
Ingredients:
2 large ears corn
1/4 red onion, diced
2 ripe tomatoes, seeds removed and diced
1 serrano or jalapeño pepper, seeded and diced finely
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped
Roasting corn on the grill adds a nice depth of flavor to your salsa
Instructions:
1. Roast your corn:
Grill method: Soak your corn in water (completely submerged) for 15 minutes. In the mean time heat your grill to 350 degrees F. Remove corn from the water and shake off any excess water. Place on the grill until outside husk is charred. Remove from heat, husk the corn, and return to grill for an additional 2-3 minutes until grill marks appear on all sides. Remove and let cool until able to be handled.
Oven method: preheat oven to 350 degrees F. Place corn, husk still attached on the middle rack. Roast in oven for approximately 30 minutes. Remove and let cool until able to be handled.
Mix all the ingredients together and enjoy!
2. In a medium bowl, add red onion, tomatoes, hot pepper, salt, ground pepper, lime juice and cilantro.
3. Slice corn off of the cob and add to bowl with remaining ingredients and stir.
4. Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
5. Serve immediately or cover and keep in the fridge for up to 3 days.
*Best when served fresh
Enjoy!
Mary and Jim
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Easy Roasted Corn Salsa
Ingredients
- 2 large ears corn
- 1/4 red onion, diced
- 2 ripe tomatoes, seeds removed and diced
- 1 serrano or jalapeño pepper, seeded and diced finely
- sea salt and ground black pepper to taste
- juice of one lime
- 1/3 cup fresh cilantro, chopped
Instructions
Roast your corn
- Grill method: Soak your corn in water (completely submerged) for 15 minutes. In the mean time heat your grill to 350 degrees F. Remove corn from the water and shake off any excess water. Place on the grill until outside husk is charred. Remove from heat, husk the corn, and return to grill for an additional 2-3 minutes until grill marks appear on all sides. Remove and let cool until able to be handled.
- Oven method: preheat oven to 350 degrees F. Place corn, husk still attached on the middle rack. Roast in oven for approximately 30 minutes. Remove and let cool until able to be handled.
- In a medium bowl, add red onion, tomatoes, hot pepper, salt, ground pepper, lime juice and cilantro.
- Slice corn off of the cob and add to bowl with remaining ingredients and stir.
- Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
- Serve immediately or cover and keep in the fridge for up to 3 days.
Notes
*Best when served fresh
Recipe courtesy of Old World Garden Farms
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g