This Roasted Corn Salsa recipe is a great blend of sweet and spicy. Eat with some tortilla chips as a yummy side dish or appetizer.
Hello from sunny Florida! At least I hope it’s going to be sunny. We just landed a little bit ago and it’s currently still dark outside. I’m already loving the warm weather though! Our only problem is that our cruise doesn’t leave until 4 pm this afternoon, so we’ve got quite a bit of time to kill. Anybody have any good suggestions of things to do in Fort Lauderdale with no car and a bunch of luggage to tote around? 🙂
Anyway, today I’ve got a lovely recipe for ya. I don’t know about you, but I’m a corn lover. My dad always had a huge garden every year and I swear half of it was just corn because my family loved it so much. The down side when shucking it was having to watch for earwigs. We didn’t love that so much. But my point is, I could eat corn almost any time, any place! So this Roasted Corn Salsa is a major recipe win in my book!
Roasted Corn Salsa
This Roasted Corn Salsa recipe is a great blend of sweet and spicy. Eat with some tortilla chips as a side dish or an appetizer.
Ingredients
- 4 ears of corn
- 1 Tbsp. butter
- salt and pepper to taste
- garlic powder to taste
- onion powder to taste
- 1 jalapeno pepper
- 1 poblano pepper
- 3 Tbsp diced red onion
- Juice of 1 lime
- 2 Tbsp. fresh cilantro chopped
- 2 tsp. white sugar
Instructions
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Preheat the oven to 400°F
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Lightly butter your corn and put it on a sheet of aluminum foil. {The sheet should be big enough to wrap around the corn completely when you're done.}
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Sprinkle with salt, pepper, garlic powder, and onion powder, to taste.
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Wrap the corn in the foil and place it on the center rack in the oven.
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Wrap up the jalapeno and polblano peppers in aluminum foil and place them on the center rack in the oven as well.
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Let cook for 2 hours.
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With a knife, cut all the corn kernels off the cob and place them in a medium sized bowl.
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De-seed the peppers and take off the skins. (Use gloves if you have them. Otherwise you'll be cursing after you've rubbed your eye, six hours later.)
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Chop up about 1/2 of the jalapeno and 1/3 of the poblano pepper.
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Add the peppers, onion, cilantro, lime juice, and sugar to the corn and stir well.
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You can eat with with chips or other serving vehicle of your choice right away, but we found that it tastes better after sitting in the refrigerator for about a day or so.
mmmm, this looks yummy and refreshing! I love anything that combines sweet and spicy! Hope you’re enjoying your cruise 🙂
I’m so glad ya’ll liked this recipe!!! With Cinco de Mayo rolling around, I’ve got tons of friends wanting this one again 🙂 I actually found this by accident while looking at something else of ya’lls 🙂
I’m so glad ya’ll liked this recipe!!! With Cinco de Mayo rolling around, I’ve got tons of friends wanting this one again 🙂 I actually found this by accident while looking at something else of ya’lls 🙂