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Roasted Corn Salsa

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Comments 1
Rating 5/5.0
 
Occasion: Any   Total servings: 2 1/2 cups
Cuisine: Mexican   Calories: 1/4 cup salsa=24 calories
Effort: Easy   Pre-Prep time: none
Best for: Low Calories Dieters   Preperation time: 35 min
How to serve: Cold    

Roasted Corn Salsa recipe by SumeraNawed at PakiRecipes.com.
This appetizer goes well with barbecued meats, but its also tasty served with chips.


Ingredients
2 medium ears sweet cornClick to find more about corn in husks
2 medium tomatoes, chopped
1 small onionClick to find more about onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon limeClick to find more about lime juice
1 tablespoon each finely chopped green pepper and sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon saltClick to find more about salt
dash pepper (a pinch of pepper)
tortilla chips


Preparation
Peal back husks of cornClick to find more about corn but dont remove, remove silk.
Place cornClick to find more about corn in a bowl and cover with water, soak for 20 minutes.
Drain. Grill cornClick to find more about corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and cornClick to find more about corn is tender, turning several times.
Let it cool.
Remove cornClick to find more about corn from cobs and place in a bowl.
Add tomatoes, onionClick to find more about onion, cilantro, limeClick to find more about lime juice, peppers, saltClick to find more about salt and pepper.
Serve with tortilla chips.

Canned corns can be used after toasting for replacement of cornClick to find more about corn husks



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There are 1 comment(s) for this recipe.
by Anonymous 1/5 Star
It is not nice

Mon May 28, 2012


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  Roasted Corn Salsa at PakiRecipes.com
 

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