Pan Roasted Corn Salsa Recipes
ROASTED CORN SALSA
Roasted Corn Salsa is full of sweet corn, jalapenos, poblano peppers, onion, and garlic. So many fresh flavors in this healthy salsa.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 11
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.
Nutrition Facts : Calories 37 kcal, ServingSize 1 serving
ROASTED CORN SALSA
Make and share this Roasted Corn Salsa recipe from Food.com.
Provided by Shaye
Categories Corn
Time 45m
Yield 5 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153.8, Fat 2.9, SaturatedFat 0.4, Sodium 257.2, Carbohydrate 32.7, Fiber 4.8, Sugar 2.6, Protein 5
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- Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the corn and poblano peppers and toss to coat in the fat. Saute, stirring frequently, until the corn and peppers are soft, and bits of the corn are slightly charred, 10 minutes. Remove the skillet from heat and set aside to cool while you prepare the remaining ingredients.
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