ROASTED CORN AND GARLIC SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.
Provided by Sydney Mike
Categories Low Protein
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a roasting pan, combine corn kernels & sliced garlic & mix well.
- Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
- Roast corn & garlic, uncovered for 20 minutes.
- In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
- Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
- Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
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
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
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