Name: Pan-Roasted Corn Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 cups
Ingredients: 5 tablespoons olive oil; 2 1/2 cups fresh corn kernels, from about 3 ears of corn; 1 large tomatoes, seeded, diced (about 3/4 cups); 2/3 cup green onion, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup red onion, finely diced; 3 tablespoons fresh lime juice; 1 tablespoon jalapeno chile, with seeds, minced; 3 garlic cloves, minced

Recipe by lazyme

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The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds.

Ready In:: 20mins
Yields:
Units:

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ingredients

5 tablespoons olive oil
2 ¹⁄₂ cups fresh corn kernels, from about 3 ears of corn
1 large tomatoes, seeded, diced (about 3/4 cups)
²⁄₃ cup green onion, chopped
¹⁄₄ cup fresh cilantro, chopped
¹⁄₄ cup red onion, finely diced
3 tablespoons fresh lime juice
1 tablespoon jalapeno chile, with seeds, minced
3 garlic cloves, minced

directions

Heat 2 tablespoons olive oil in heavy large skillet over high heat.
Add corn kernels and saute until light brown, about 5 minutes.
Transfer sauteed corn to large bowl; cool.
Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
Toss to combine.
Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

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