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Main Ingredients | Corn Cob, Olive Oil |
Cuisine | Mexican |
Course | Salads |
Prep Time | 31-40 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Roasted Corn Salsa
- 4 large Corn Cob
- 2 tablespoons Olive Oil
- 1 large Tomato, deseeded and cubed
- 1 small Jalapeno finely chopped
- 1 clove Garlic crushed
- 1/2 medium Red capsicum
- a few sprigs Fresh coriander leaves finely chopped
- 1 tablespoon Lemon juice
- to taste Salt
- 1/4 teaspoon Black pepper powder
- 1/4 teaspoon Roasted cumin powder
Method
- 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.
- 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).
- Cover and refrigerate. Bring to room temperature before using.
Nutrition Info
Calories | 801 |
Carbohydrates | 43.3 |
Protein | 20.9 |
Fat | 60.6 |
Other Fiber | 19.8gm |
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