Roasted Corn and Tomato Salsa
Ingredients
| 1 cup of frozen or fresh corn kernels | ||
| 1 tbs olive oil | ||
| 2 tomatoes, seeded and chopped | ||
| 1 jalapeno or Serrano chili, chopped with seeds | ||
| 1 half red onion, minced | ||
| juice of 1 lime and grated peel | ||
| 1/4 cup cilantro, chopped | ||
| kosher salt and fresh cracked black pepper to taste |
- Add corn to a roasting pan with olive oil and using medium heat saute for about 3 to 4 minute until corn starts to blacken slightly.Remove corn from pan and allow to cool.
- Cut tomatoes in half and squeeze out seeds and juice, Strain reserving 1/4 cup of juice.
- Roughly chop tomatoes.
- Chop jalapeno or Serrano into a small dice.
- Combine corn , tomatoes, strained juice, jalapeno, onion, grated lime peel and cilantro in a bowl and mix well.
- Squeeze in lime juice and season with salt and pepper.
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