Roasted Corn Salsa !

CornSalsa4

Woot, back to cooking! This one is a keeper! It’s been awhile since I’ve posted a recipe, lately I’ve done more “musing” than cooking.

My go-to side dish with my chicken enchiladas is normally a simple refried bean-black bean concoction. It’s tried and true and will continue to be a staple, but when fresh bi-color corn first starts to appear in the grocery store, I can’t pass it by. This truly is, “easy-tasty-healthy”!

EasyTastyHealthy

If you have followed Poppy at all, you know I’m a big fan of roasting vegetables. Roasting pumps up the flavor quotient without adding a lot of extra seasoning … let’s get started … I’m starting to salivate just thinking about this. If my family is any indication, plan on at least 1 ½ ears of corn per person (minimum). I’m a bit of a slow learner, but I’ve figured out that if I hold the ears of corn upright in a very large bowl to cut the kernels off, they don’t jump all over the countertop and I don’t have to transfer them to another container to toss in EVOO.

CornSalsa2

Being the brilliant readers that you are, you’re a step ahead of me and have figured out  the first step is cutting the kernels off the cob. Once done, drizzle enough EVOO over the corn to coat the kernels after a good tossing. Transfer them to a baking sheet covered in foil and lightly coated with EVOO and place them in the oven preheated to 375.

CornSalsa3

While they are starting to roast, dice an avocado into ¼” cubes. Next start dicing the grape tomatoes. I was lucky enough to find a pint containing a variety of various color grape tomatoes, but any kind will do.

Check on the roasting corn, plan on tossing it after 10-15 minutes in the oven. The goal is to end up with corn that is roasted and slightly browned but not burnt. Once the corn is pleasantly roasted, transfer to the bowl you used to cut the kernels off. Add the diced tomatoes and avocado in proportions that you find pleasing. Cooking for 3, I used 5 ears of corn, most of a small avocado and about ½ pint of the grape tomatoes … your mileage may vary 😉

CornSalsa1

Combine the roasted corn, avocado, tomatoes with some fresh chopped cilantro, a generous grind of coarse black pepper, a squeeze of lemon juice and a pinch of Cajun seasonings … toss and you are ready to go!


Ingredients: 

  • fresh corn
  • grape tomatoes
  • avocado
  • cilantro
  • coarse ground black pepper
  • lemon juice
  • Cajun seasoning

 

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