Roasted Supersweet Corn Salsa Recipes

ROASTED SWEET CORN SALSA

Steps:

• 1. Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly. Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups Cook's note: If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.

ROASTED CORN SALSA

Steps:

• Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
• Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
• Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
• Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
• Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
• Nutritional Information per Serving.
• Calories: 204.
• Carbohydrates: 31g.
• Total Fat: 6.6g.
• Cholesterol: 0mg.
• Saturated Fat: 1.5g.
• Dietary Fiber: 8g.
• % of Calories from Fat: 29%.
• Sodium: 88mg.
• Protein: 6g.