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Roasted Corn Salsa

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Rosted corn and vegetables toss in spicy lemony dressing.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 6-10 minutes

Servings : 4

Roasted Corn Salsa

Main Ingredients

Corn corb, Olive oil

Cuisine

Mexican

Course

Salads

Level Of Cooking

Medium

Ingredients

  • Corn corb
    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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