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Sauces & Seasonings
Mexican
About 4 cups
10 minutes
20 minutes
4 ears sweet red corn or yellow corn, husked and roasted
2 teaspoons olive oil
1 large organic tomato (use red tomatoes), chopped
1 small jalapeno pepper, seeded and deveined (optional)
1 clove organic garlic, minced
2 tablespoons red Fresno pepper, 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
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.
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.
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.)
