Roasted Corn and Garlic Salsa (Southwest) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop. Ingredients:
2 cups corn (fresh is preferred) |
15 large garlic cloves, peeled, sliced thin |
2 tablespoons olive oil |
2 tablespoons water |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper, to taste |
3 medium tomatoes, round, ripe, seeded, chopped fine |
1/4 cup fresh lime juice |
1 jalapeno, seeded, minced |
1/4 cup cilantro, chopped |
Directions:
1. Preheat oven to 375 degrees F.
2. In a roasting pan, combine corn kernels & sliced garlic & mix well.
3. Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
4. Roast corn & garlic, uncovered for 20 minutes.
5. In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
6. Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
7. Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
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