Here is an easy and quick summertime recipe for you, roasted corn salsa. This salsa can go with a variety of meals, especially anything cook-out related. If you go the fresh corn route, recommended, you might have to stop at the store. If you go the canned corn route, you probably already have everything you need in your pantry and refrigerator.
When I did this the first time (pictured), I did not roast the corn long enough, but it still turned out wonderful. Since then, I get a little more browning on the corn, but always forget to take a picture. Can’t win them all, right!
Roasted Corn Salsa (This can easily be doubled or more)
8 ounces roasted corn (fresh shucked is best, but not a must)
1/2 tomato, diced
1/4 cup red onion, diced
Dash of cayenne
1 tbsp jalapeno, diced (more to taste)
1/4 cup cilantro, diced
1/2 tbsp lime juice
salt to taste
If using a cast iron skillet, set skillet over medium heat. Once hot, add the corn and roast for 4-6 minutes. Don’t move the corn for 1-2 minutes, allowing it to start to brown. If using non-stick, add just a little bit of EVOO to the pan when turning it on.
Once the corn is browned to your liking, remove from the heat, and add to a bowl with the remainder of the ingredients. Stir well to incorporate. Chill, then serve.
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