Thursday, September 2, 2010

Roasted Corn Salsa (3 of 115)

Roasted Corn Salsa

Perfect refreshing summertime salsa.

  • 8 ears fresh corn on the cob
  • 2 Jalapenos, small mince
  • 1 bunch cilantro, small mince
  • 1-2 medium red onions, small mince
  • 3 limes
  • Salt
  • Pepper
  • Olive Oil

Shuck corn & drizzle with olive oil. Season with salt and pepper generously. Grill on the barbeque on low for 20-25 minutes constantly rotating for even cooking.

While corn is grilling prepare other ingredients.

In a large bowl add minced onions, minced cilantro, lime zest, lime juice, and minced jalapenos. Make sure to wear gloves when working with jalapenos.

After the corn has made a full rotation on the grill and cooked thoroughly remove from barbeque and cover with tin foil to let rest and cool.

Cut corn off the cobs using a knife and/or mandolin. Combine all of the corn with the other ingredients. Season to taste and adjust accordingly. Serve with tortilla chips or tacos.


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