Roasted Game Hens With Sweet Corn Salsa

Another delicious-sounding recipe from Caprial's Cafe cookbook. Make the corn salsa about 1 hour in advance of serving with the cornish hens.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Sweet Corn Salsa

• 1  cup fresh corn kernels
• 1  red onion, finely chopped
• 3  garlic cloves, chopped
• 2  red bell peppers, finely chopped
• 1  lime, juice of
• 1  lemon, juice of
• 1⁄3 cup olive oil
• 1⁄2 teaspoon ground cumin
• 2  jalapeno peppers, seeded and finely chopped
• 1  teaspoon fresh cilantro, chopped
•  salt & freshly ground black pepper, to taste
• 4  rock cornish game hens (cornish hens)
• 1  lime, halved
• 2  teaspoons olive oil
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon ground cumin
•  salt & freshly ground black pepper, to taste

Directions

1. For the Sweet Corn Salsa, mix together well the corn kernels, onion, garlic, and red peppers in a medium nonreactive bowl. Add the lime juice, lemon juice and olive oil and mix. Add the cumin, jalapeno peppers, cilantro and salt and pepper. Mix well and set aside for at least 1 hour to allow the flavors to blend.
2. Meanwhile, preheat the oven to 375 degrees and prepare the hens. Place the hens in a large roasting pan and rub them all over with the cut halves of the lime. Drizzle with olive oil. Sprinkle over the chile powder and cumin and season them to taste with salt and pepper. Roast for 30 minutes, or until the hens are done and juices run clear. Allow the hens to rest 2-3 minutes before serving.
3. Spoon the Sweet Corn Salsa onto a serving platter and arrange the halved games hens on top. Serve immediately.