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Roasted corn salsa
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| Artist: |
_ |
| Categories: |
Central American, Cereals, Corn, Mexican, North American, Roasted, Sauces & Dressings, South American, Vegetables |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 2
| | Corn cobs (husk on) | | 1/2
| cup | Onion, chopped | | 2
| | Tomatoes, chopped | | 2
| tbsp | Fresh coriander, fine chop | | 1
| tbsp | Lime juice | | 1
| tsp | Jalapeno pepper, minced | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Cover corn with water; soak for 20 minutes. | | 2 | remove from water and peel back husks, leaving bases attached; remove silk. | | 3 | Close husks over corn; tie with wet kitchen string. | | 4 | place husks on grill over medium-high heat; close cover and cook, turning frequently, for 20 minutes or until husks are blackened and corn is tender. | | 5 | Let cool slightly; remove husks and cut corn from cobs. | | 6 | in bowl, combine corn, onion, tomatoes, coriander, lime juice, jalapeno and salt. | | 7 | Serve at room temperature. | | 8 | serve over grilled fish, as a topping for burgers, or scooped onto tortilla chips as a snack. | | 9 | per serving: about 95 calories, 3 g protein, 1 g fat, 21 g carbohydrate |
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