Tuesday, May 24, 2011

In the Kitchen - Roasted Corn Salsa

So I'm going to share my favorite tailgate snack. I also like to make it for summer picnics and BBQs - it's veggie packed so it won't make you feel so bad about splurging on other items. I found this recipe on the internet and wrote it down so I'm actually not quite sure of the link but if contacted I'll be happy to give credit for it. 4 ears of fresh summer corn lime juice 4 tomatoes seeded and diced 2 red onions, finely diced 1-2 jalapenos seeded and finely diced 4 Tablespoons of cilantro, chopped 3 Tablespoons of olive oil salt and pepper to taste Roast the corn in the husk on the grill over medium-low heat. I have also roasted it in the oven in a pinch wrapped in aluminum foil. When the corn cools cut kernels off the cob. Place corn, tomatoes, onions, jalapenos and cilantro in a bowl. In a smaller bowl whisk lime juice, olive oil, salt and pepper and use it to dress the salsa. Cover the bowl and let it chill over night for the best flavor. I like to serve mine with blue corn tortilla chips. I have mixed in various spices as well...you can try fresh garlic or cumin to keep the flavors interesting. I have also added some chopped bell pepper to bulk it up and add an extra veggie.

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