- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 4 ears Sweet Red Corn or Yellow Corn husked and roasted
- 2 teaspoons Olive Oil
- 1 large Organic Tomatoes (use Red Tomatoes) chopped
- 1 small Jalapeno Chile seeded and deveined (optional)
- 1 clove Organic Garlic minced
- 2 tablespoons Red Fresno Chiles diced
- 2 tablespoons Olive Oil
- 1 tablespoon Cider vinegar or Fresh Lime Juice
- 1 tablespoon Cilantro chopped
- 1/2 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Ground Cumin
Directions
In medium bowl, combine roasted corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.
Corn Roasting Methods
In the Oven
Pre-heat oven to 400°F. Brush corn with olive oil. Place ears of corn on a baking sheet. Roast 15-20 minutes until ears start to turn a light golden brown.
On the Grill
Place ears of corn directly on grill. (Olive oil is not needed.) Grill corn until corn turns a bright yellow with some of the kernels turning black from the grilling process. (About 10-15 minutes on a hot grill.)
