Fire Roasted Corn Salsa Recipes

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

FIRE ROASTED CORN SALSA

Steps:

• Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, jalapeño, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

TORTILLA CRUSTED SALMON WITH FIRE ROASTED CORN SALSA

Steps:

• Mix all ingredients for Salsa and Let sit for 4 hours. Preheat oven to 325 degrees F.
• Bake Corn Tortillas in a 325 degree oven until crispy, cool. Then grind tortillas in a blender or food processor until pulverized into a dust. Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. Pan fry until crust sets and a little browning occurs. Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes.
• Heat salsa in a skillet and place over the salmon before serving.

ROASTED CORN SALSA

Steps:

• Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
• Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
• Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
• Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
• Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
• Nutritional Information per Serving.
• Calories: 204.
• Carbohydrates: 31g.
• Total Fat: 6.6g.
• Cholesterol: 0mg.
• Saturated Fat: 1.5g.
• Dietary Fiber: 8g.
• % of Calories from Fat: 29%.
• Sodium: 88mg.
• Protein: 6g.

SALSA - FIRE ROASTED - CORN & BLACK BEAN OPTIONAL

Steps:

• Chop the cilantro and dice the Serrano.
• Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
• Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
• If you have the will power let it chill 10-15 minutes to enhance flavors.

FIRE-ROASTED SALSA

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.