How to make Roasted Corn Salsa - Rosted corn and vegetables toss in spicy lemony dressing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn Cob, Olive Oil (ऑलिव आइल)

Cuisine : Mexican

Course : Salads

Roasted Corn Salsa

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Roasted Corn Salsa checkout Roasted Bhutta Aur Cornflakes Salad. You can also find more Salads recipes like Payaru Kosumalli, Spicy Prawn Salad, Prawn and Pomelo Salad, Vegetable Ribbons.

Roasted Corn Salsa Recipe Card

Roasted Corn Salsa
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Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Corn Salsa Recipe

  • Corn Cob 4 large

  • Olive Oil 2 tablespoons

  • Tomato, deseeded and cubed 1 large

  • Jalapeno finely chopped 1 small

  • Garlic crushed 1 clove

  • Red capsicum 1/2 medium

  • Fresh coriander leaves finely chopped a few sprigs

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Roasted cumin powder 1/4 teaspoon

Method

Step 1

Preheat oven to 200 C. Brush corncobs with a little olive oil and place on a baking sheet. Roast in the preheated oven at 200 C for fifteen to twenty minutes or till corn kernels turn a light golden brown. Alternatively, place corncobs directly on grill or flame (need not brush with olive oil) and roast till some of the kernels turn black from the grilling process.

Step 2

Turn over frequently while roasting. Let corncobs cool and remove kernels. In a medium sized bowl, combine corn and all the ingredients (this salsa can be made one day ahead).

Step 3

Cover and refrigerate. Bring to room temperature before using.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.