Roasted Corn and Garlic Salsa (Southwest)

READY IN: 30mins
Recipe by Sydney Mike

This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.

Top Review by nemokitty

Delicious!! I followed the recipe exactly. I didn't realize how wonderful roasted corn and garlic slices can be. I could just eat that by itself. We also ate this with whole grain Tostitos for our Sunday lunch. Made for Zaar 1-2-3 Hits Tag Game 2011.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. In a roasting pan, combine corn kernels & sliced garlic & mix well.
  3. Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
  4. Roast corn & garlic, uncovered for 20 minutes.
  5. In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
  6. Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
  7. Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

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