Jewels Roasted Corn Salsa Recipes

ROASTED CORN SALSA

Steps:

• Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
• Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
• Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
• Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
• Cool and ladle into airtight jars. Keep refrigerated for up to one week.

ROASTED CORN SALSA

Steps:

• Place the top oven rack about 6 inches from the broiler. Turn the broiler on.
• On a rimmed baking sheet, toss the corn, onion, tomatoes, poblano, jalapeno and garlic with the oil and 1/2 teaspoon of salt.Turn the tomato halves and peppers so that they are skin side up.
• Broil until the vegetables are charred well, about 12 to 15 minutes. Watch them carefully because the amount of heat that broilers give off can vary greatly.Let cool 10 minutes and then remove the skins from the poblano and jalapeno. If the tomato skins are black with char, remove them too.
• Cut the kernels from the corn cobs and place in a large bowl.
• Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn.
• Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.Process until mostly smooth.Add to bowl with corn and stir to combine.
• Stir in cilantro. Cover and refrigerate for 1 hour before serving.

COLORFUL CORN SALSA

Steps:

• Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

ROASTED CORN SALSA

Steps:

• Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
• (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
• Cool.
• Add remaining ingredients and toss.
• Serve as a salad or with tortilla chips as a salsa.