Pan-Roasted Corn Salsa

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

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Recipe by lazyme

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

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READY IN: 20mins

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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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