Roasted Corn And Garlic Salsa Southwest Recipes

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ROASTED CORN AND GARLIC SALSA (SOUTHWEST)



Roasted Corn and Garlic Salsa (Southwest) image

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

2 cups corn (fresh is preferred)
15 large garlic cloves, peeled, sliced thin
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground black pepper, to taste
3 medium tomatoes, round, ripe, seeded, chopped fine
1/4 cup fresh lime juice
1 jalapeno, seeded, minced
1/4 cup cilantro, chopped

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 image

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

3 ears corn, (husks and silks removed)
1 medium sweet, yellow, or white onion, (cut into 1/2-inch slices)
1 pound plum tomatoes, (cored and cut in half)
1 poblano pepper, (stemmed, halved and seeded)
1 jalapeno pepper, (stemmed, halved and seeded)
2 garlic cloves, (peeled)
1 tablespoon vegetable or olive oil
1 teaspoon salt, (divided)
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

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



Southwestern Roasted Corn Salad image

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

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

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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