TOASTED CORN SALSA
Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from "America's Test Kitchen Healthy Family Cookbook." Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.
Provided by Tara Parker-Pope
Categories appetizer
Time 1h15m
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
- Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 5 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
stefanie davis
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The salsa was still very flavorful.
Rana Rajib
[email protected]I had some trouble finding roasted corn, so I used fresh corn instead. It turned out great!
Babar Ali123
[email protected]The salsa was a bit too runny for my liking.
Mosurat Ajao
[email protected]I found this salsa to be a bit too sweet for my taste.
Hate Kata
[email protected]This salsa is a great way to use up leftover corn on the cob.
roni vai
[email protected]Delicious! I'm definitely going to make this again.
manny urbina
[email protected]Love the smoky flavor from the toasted corn.
Aurangzaib khokhar
[email protected]This salsa is so versatile. I've used it as a dip, a topping for grilled chicken, and even as a marinade for fish.
Juan Barron
[email protected]Great recipe! I added some black beans and avocado to make it a more substantial salad.
Cindi Rogers
[email protected]Easy to make and packed with flavor. I love that I can use fresh or frozen corn.
Abir Chowdhury
[email protected]This salsa was a hit at my last party! The combination of charred corn, sweet peppers, and tangy lime was irresistible. I'll definitely be making this again.