01 October 2011 ~ 3 Comments

Roasted Corn Salsa – Fresh and tangy

corn salsa This is a quick and easy fresh recipe that is sure to bring a zing to your taste buds. While I like the convenience of pouring salsa out of the bottle, there is something about fresh made salsas that no gourmet labelled salsa can compete with. The most basic salsa anyone can make would be pico de gallo, and this corn salsa is an extension of that. I am using fresh roasted corn and wholly recommend it for this particular recipe, instead of frozen or canned corn. The roasted corn gives a smoky flavor to the dish, which can be augmented by using chipotle powder if you like.

This salsa can be made in advance and refrigerated for up to a week. I do not think it will last longer, since it will be gobbled up long before that :). This is great for chips, in sandwiches or wraps etc. I served it alongside quesadillas for a fresh and tangy balance to the heavy cheese. The recipe follows -

Ingredients -

1 ear of corn or ‘maka’ or ‘bhutta’

1 small onion

3-4 fresh tomatoes

1/2 to 1 jalapeno or other mild green chili

1/2 capsicum or green bell pepper

1 lime

1/2 tsp cumin or jeera powder

1/2 tsp sugar

salt to taste

Method -

1) Remove the green husks from the corn. Roast the corn over a gas flame slowly. If the gas flame is too high, the corn will burn and we do not want that. You may also roast it over charcoal if available. Keep turning the corn gradually until the whole surface is uniformly roasted and looks almost black. Set aside to cool.

2) Chop other veggies and add to a bowl. Finely chop a small shallot or onion. De-seed the jalapeno or other green chili you are using. Chop the tomatoes and the bell pepper/capsicum. Add seasonings such as salt, cumin powder, pinch of sugar and fresh lime juice. Mix well.

3) After the corn cools enough to handle, cut away the corn kernels with a knife. Hold the corn vertically with one hand, resting the tip against a surface/plate. Use a knife to scrape down the corn kernels with the other hand. **This could be tricky the first time.

Another option is to remove the kernels with your hand, plucking them off the cob.

4) Add the corn kernels to the rest of the veggies. Mix well. Adjust seasonings and add more lime juice if needed. Add a dash of hot sauce or cayenne pepper if you need more heat.

5) Add some fresh chopped cilantro/dhania/coriander leaves for added flavor and a nice garnish.

6) Refrigerate this for at least a couple of hours before serving.

This is a fat free healthy vegan and vegetarian side dish that can perk you up any time. Have you tried this yet?

You might also like:

3 Responses to “Roasted Corn Salsa – Fresh and tangy”

  1. Swati Sapna 21 October 2011 at 10:20 am Permalink

    havent tried a corn salsa yet though I have seen it on TV many times… mostly coz I love my corn plain roasted or steamed :) But this does look like a great variation! Especially as a mini meal to carry to work…

  2. KamalKitchen 9 November 2011 at 4:25 am Permalink

    thanks swati…you are right..bhutta is what i think of first too when i think corn :)

  3. vincent 27 December 2011 at 11:17 am Permalink

    Hello,

    We bumped into your blog and we really liked it.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action;=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    petitchef.com


Leave a Reply