Roasted Sweet Corn Salsa
By
Melissa Sperka
@MelissasSouthernStyleKitchen
1
Ingredients
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4 mediumfresh sweet corn on the cob
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1/3 cchopped cilantro
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1/2 cfinely diced sweet red pepper
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2roma tomatoes seeded and diced
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1 smallred onion finely diced
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1 mediumdiced jalapeno pepper
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1/4-1/3 clime juice
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2 Tbspolive oil
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1 Tbsphoney
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·garlic salt & freshly ground black pepper to taste
How to Make Roasted Sweet Corn Salsa
- Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly.
Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups
Cook's note:
If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.