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Roasted Corn Salsa Aromatic cilantro and sweet corn turn this crowd pleaser into a real South-Western treat. No fresh corn? Frozen corn roasted or straight from the package works, too. Preparation Time - 20 Minutes Cooking Time - 35 Minutes * 4 ears yellow corn, husked * 2 teaspoons olive oil * 1 large red tomato, chopped * 1 small jalapeño pepper, seeded and deveined (optional) * 1 garlic clove, minced * 2 tablespoons diced red pepper * 2 tablespoons olive oil * 1 tablespoon cider vinegar or fresh lime juice * 1 tablespoon fresh chopped cilantro * 1/2 teaspoon salt * 1/8 teaspoon black pepper * 1/8 teaspoon ground cumin Oven method: PREHEAT oven to 400 degrees. BRUSH corn with olive oil. PLACE ears of corn on a baking sheet. ROAST 15-20 minutes until ears start to turn a light golden brown. Grill method: PLACE ears of corn directly on grill. (Olive oil is not needed.) GRILL corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10-15 minutes on a hot grill.) In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using. Makes about 4 cups (8 cup servings) Serving Size: 8 Brought to you by:

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