Pan-Roasted Corn Salsa
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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:
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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