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 Recipe Card
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 Gajar Kishmish And Black Olive Salad, Poached Fish And Dill Salad, Pomegranate Porial, Thai Style Noodle Salad.
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.
