Roasted Corn And Smoky Tomato Salsa Recipes

ROASTED TOMATO AND CORN SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
• Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
• Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
• Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
• Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

ROASTED-CORN SALSA

Steps:

• Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
• Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

ROASTED CORN AND TOMATO SALSA

Steps:

• Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
• Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
• Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
• If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
• Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
• When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

ROASTED CORN AND SMOKY TOMATO SALSA

Steps:

• Prepare a medium-heat fire (375°F) in a wood-fired oven or cooker.
• In a small bowl, toss the corn kernels in 1 tablespoon of olive oil. Line a sheet pan with parchment paper, then spread the kernels on the pan.
• In a second small bowl, toss the tomatoes in 1 tablespoon of olive oil to coat, then lightly salt. Line a second sheet pan with parchment paper, then place the tomatoes cut-side down on the pan.
• Rehydrate the chile by placing it in a bowl with warm water for 30 minutes, making sure it is fully submerged. Slice the garlic cloves into thin slivers.
• Place both sheet pans in the oven and roast for 10 to 12 minutes, until the corn is golden. Remove the corn, and continue roasting the tomatoes for 10 more minutes, until they are shriveled and soft. Remove the tomatoes and set aside.
• Transfer the roasted corn, tomatoes, and any juices to a bowl. Using a small knife, remove the stem from the chile, then slice it lengthwise and scrape out the seeds. Finely chop the chile, then add it to the corn and tomatoes along with the garlic and pimentón. Mix until well combined. Add the lime zest and juice, olive oil, and salt to taste.
• Set aside for 20 to 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week. Serve at room temperature.