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Friday, October 29, 2010

Roasted Corn Salsa


4 cups roasted corn kernels, just shave off the kernels after you roast the 6 corn on the cob grill or open flame. (if you don't want to make roasted corn salsa, you can make it with regular corn by using 2 15 oz can of corn kernel or 4 cups of frozen corn thawed)

2 tablespoons finely chopped fresh jalapeno peppers or to taste

1/3 cup chopped red bell pepper

¼ cup sliced green onion

1 small chopped Spanish red onion

1/3 cup chopped fresh cilantro

½ teaspoon of crushed red pepper flakes

½ teaspoon of paprika

1 teaspoon cumin powder (I prefer roasted cumin seeds powder for more flavor)

3-4 tablespoons fresh lime juice or to taste

2-3 tablespoons white wine vinegar

1 teaspoon salt or to taste


Mix all ingredients.

Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2-3 weeks.

Recipe by Surekha

photograph by following sources:
by oomni

by jacqueline sweetbeetandgreenbean

by sizeofguam

by Ed Yourdon

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