Pan-Roasted Corn Salsa

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

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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RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"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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  1. 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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