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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn corb (भुट्टा ), Olive oil (ऑलिव आइल)

Cuisine : Mexican

Course : Salads

Roasted Corn Salsa

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Roasted Corn Salsa checkout Roasted Bhutta Aur Cornflakes Salad . You can also find more Salads recipes like Carrot Salad With Raisins, Nuts And Sour Cream, Tunisian Roasted Salad, Paneer And Pineapple Salad, Broad Bean Salad. Or try out these recipes from Mexican Cuisine like Mexican Cauliflower Fritters, Eggless Chocolate Mousse, Albondigas Verdes, Mexican Burger.

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 : Medium

Ingredients for Roasted Corn Salsa

  • 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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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.

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