Roasted Chili Corn Salsa
This roasted chili corn salsa is delicious, healthy, and easy to prepare. Use it as a topping for tacos, fish, chicken, or as a side by itself.
Equipment
- oven
- Stovetop
Ingredients
- 4 ears corn
- 1 each lemon, juice and zest
- 0.25 cup fresh chopped cilantro
- 1 each tomato, diced into quarter inch pieces
- 4 tbsp olive oil
- 3-4 each jalapenos
- salt
Instructions
- Preheat oven to 425 deg. Toss jalapenos with a little olive oil and salt. Put jalapenos into oven on a sheet tray for 10 - 15 minutes, or until they become very dark and slightly black. Remove from oven. To remove skin, place jalapenos in a sealed container, such as a ziplock bag or tupperware, for five minutes. Skin will loosen. Remove from the sealed container and remove skin and stem. Cut them open and remove seeds and ribs. Cut the flesh into small pieces about one eighth of an inch long.
- Turn on flame on stove top and put corn directly over flame. Wait until some of the corn becomes blackened, and then rotate the corn and repeat until entire corn has been cooked. Let cool, then remove the corn kernels from the cob using a knife.
- Combine corn, roasted jalapeno, tomato, lemon juice, lemon zest, olive oil, and cilantro. Mix thoroughly. Season with salt to taste.