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pan-roasted corn salsa

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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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yield 3 cups
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For pan-roasted corn salsa

  • 5 Tbsp
    olive oil
  • 2 1/2 c
    fresh corn kernels (about 3 ears)
  • 1 lg
    tomato, seeded and diced (about 3/4 cup)
  • 2/3 c
    green onions, chopped
  • 1/4 c
    fresh cilantro, chopped
  • 1/4 c
    red onion, finely diced
  • 3 Tbsp
    fresh lime juice
  • 1 Tbsp
    jalapeno chilies, with seeds, minced
  • 3 clove
    garlic, minced

How To Make pan-roasted corn salsa

  • 1
    Heat 2 tablespoons olive oil in heavy large skillet over high heat.
  • 2
    Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
  • 3
    Add 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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Categories & Tags for Pan-Roasted Corn Salsa:

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