Roasted Corn Salsa
This roasted corn salsa will both surprise you and delight you with its flavor profile. Bright lime notes and a sweet honey accent are balanced by the umami notes of cumin and the gentle spiciness of roasted jalapenos. The salsa fabulously complements barbecue flavored pork and chicken as well as white fish and shrimp.
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Ingredients
- 5 corn on the cob *
- 3 large jalapenos up to six, to taste
- 2 tablespoon cooking oil sunflower, vegetable or canola
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ large red onion
- 1 teaspoon cumin
- 1 lime juice of
- 1 ½ tablespoon honey
Instructions
- Pre-heat oven to 425 F (450 F convection). Line a baking sheet with parchment paper and set aside.
- Slice the corn off the cob over a large mixing bowl to collect the kernels. Dice the jalapenos (first remove seeds and inner ribs to control heat level).
- Toss the corn, diced jalapenos, kosher salt, pepper and oil and transfer the mixture onto the prepared baking sheet. Spread out evenly and roast for 10 minutes.
- After 10 minutes use a spoon or spatula to flip over the corn and roast for another 10 minutes OR until you see it has began to char around the edges of some of the kernels. Remove from the oven.
- While the corn is roasting, thinly slice the red onion**. Squeeze the lime into a small bowl. To the juice add the cumin and mix until absorbed. Add the honey and mix until the dressing is homogenous. Taste and adjust lime juice if needed.
- Mix all the ingredients together and serve. You may also chill the salsa before serving it.
Notes
*For best results we recommend sweet white corn. You may substitute with 2 cans of sweet white corn. If doing so, drain thoroughly.
**For more crunch you can dice it. You can also use more red onion than called for.
FRESH HERBS
You can add fresh herbs with savory notes such as Greek oregano, thyme, chives, summer savory, tarragon or cilantro.
FIRE ROASTED CORN SALSA
If you wanto to make a fire roasted corn version of this salsa place the corn on the cob (husks removed) over the direct heat of a hot grill and turn frequently until a nice char develops. Do the same with the jalapenos. Once the corn has cooled down a bit slice it off the cob, add the cleaned (seeds removed) and small chopped jalapenos and drizzle with oil. Season with kosher salt and black pepper and proceed with the rest of the recipe.
