Pan-Roasted Corn Salsa
Vicki Butts (lazyme)
This is good served with roasted chicken, or with tortilla chips as an appetizer.
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5 Tbspolive oil
2 1/2 cfresh corn kernels (about 3 ears)
1 largetomato, seeded and diced (about 3/4 cup)
2/3 cgreen onions, chopped
1/4 cfresh cilantro, chopped
1/4 cred onion, finely diced
3 Tbspfresh lime juice
1 Tbspjalapeno chilies, with seeds, minced
3 clovegarlic, minced
How to Make Pan-Roasted Corn Salsa
- Heat 2 tablespoons olive oil in heavy large skillet over high heat.
- Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
- 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).