Charred Corn Salsa Recipes

CHARRED SWEETCORN SALSA

Steps:

• Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
• Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

MUSHROOM TACOS WITH CHARRED-CORN SALSA

Steps:

• Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
• Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

MEXICAN CHARRED TOMATILLO SALSA

Steps:

• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
• Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

CHARRED CORN AND BLACK BEAN SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
• Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.

CHARRED SWEETCORN SALSA

Steps:

• Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
• Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
• Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.