pan-roasted corn salsa
The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds. This is good served with roasted chicken, or with tortilla chips as an appetizer.
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prep time
20 Min
cook time
5 Min
method
Stove Top
yield
3 cups
Ingredients
- 5 tablespoons olive oil
- 2 1/2 cups fresh corn kernels (about 3 ears)
- 1 large tomato, seeded and diced (about 3/4 cup)
- 2/3 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 3 tablespoons fresh lime juice
- 1 tablespoon jalapeno chilies, with seeds, minced
- 3 cloves garlic, minced
How To Make pan-roasted corn salsa
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Step 1Heat 2 tablespoons olive oil in heavy large skillet over high heat.
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Step 2Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
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Step 3Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl. Toss to combine. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).
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