Roasted Sweet Corn Salsa Food

ROASTED CORN SALSA

Steps:

• Place the top oven rack about 6 inches from the broiler. Turn the broiler on.
• On a rimmed baking sheet, toss the corn, onion, tomatoes, poblano, jalapeno and garlic with the oil and 1/2 teaspoon of salt.Turn the tomato halves and peppers so that they are skin side up.
• Broil until the vegetables are charred well, about 12 to 15 minutes. Watch them carefully because the amount of heat that broilers give off can vary greatly.Let cool 10 minutes and then remove the skins from the poblano and jalapeno. If the tomato skins are black with char, remove them too.
• Cut the kernels from the corn cobs and place in a large bowl.
• Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn.
• Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.Process until mostly smooth.Add to bowl with corn and stir to combine.
• Stir in cilantro. Cover and refrigerate for 1 hour before serving.

CHARRED SWEETCORN SALSA

Steps:

• Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
• Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

CHARRED SWEETCORN SALSA

Steps:

• Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
• Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
• Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.

SWEETCORN SALSA

Steps:

• Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
• Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.

ROASTED-CORN SALSA

Steps:

• Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
• Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

CREAMY CORN SALSA

Steps:

• Cut the corn kernels off the cob using a sharp knife.
• Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

ROASTED CORN SALSA

Steps:

• Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
• Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
• Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
• Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
• Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
• Nutritional Information per Serving.
• Calories: 204.
• Carbohydrates: 31g.
• Total Fat: 6.6g.
• Cholesterol: 0mg.
• Saturated Fat: 1.5g.
• Dietary Fiber: 8g.
• % of Calories from Fat: 29%.
• Sodium: 88mg.
• Protein: 6g.

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.