Pan Roasted Corn Salsa Recipes

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.

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.