Squid Tamales With Roasted Corn Salsa Recipes

OVEN ROASTED CORN

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.

ROASTED-CORN SALSA

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Husk corn and remove silk. Brush corn and onions with oil.
• Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
• Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.

WHOLE ROASTED SQUID WITH TOMATILLO SALSA

Steps:

• Make the salsa: Put the tomatillos, jalapeño, cilantro, salt and lime juice in a food processor or blender. Pulse until all components come together to make a rough purée. Transfer salsa to a serving dish.
• Wash potatoes, put in a small pot, cover with 1 inch of water, add a teaspoon of salt and cook at a brisk simmer, covered, over medium heat for 10 to 15 minutes. When done, drain and set aside until cool enough to handle, then cut in half with a small sharp knife (leave skins on).
• Meanwhile, roast the poblanos: Place whole chiles directly on flames of a full-blast stovetop burner, turning with tongs frequently until blackened and blistered all over. Alternatively, blacken chiles on a sheet pan as close to broiler as possible or on a grill over coals. Set aside to cool on a plate (do not wrap in plastic film - you want the chile flesh to stay firm).
• To clean poblanos, wipe off their charred skin with paper towels or the back of a knife. Do not rinse; a few bits of char is O.K. Cut chiles lengthwise in half and scrape out seed and veins with knife. Cut chiles lengthwise into 3/8-inch-wide strips and set aside.
• Heat oven to 450 degrees. Rinse squid and drain well. Pat dry on layers of paper towel or cloth kitchen towel. Transfer squid bodies to a sheet pan in one layer. Arrange tentacles on a smaller baking sheet. Season bodies generously on both sides with salt and pepper, and season tentacles. Drizzle 2 tablespoons olive oil evenly over squid bodies and 1 tablespoon olive oil over tentacles. Place baking sheets in oven and roast until bodies have puffed and tentacles have firmed, about 6 to 8 minutes. (Alternatively, cook squid in batches in a cast-iron pan over high heat or on a grill over coals.)
• To assemble the room-temperature salad, arrange potatoes on a large platter. Distribute the squid over potatoes, then scatter poblano strips, avocado, sliced onion and cherry tomatoes over squid. Sprinkle lightly with salt and drizzle with a little more olive oil, if desired. Add cilantro sprigs and jalapeño slices, if using, and garnish with lime wedges. Serve the salsa at the table, to be spooned over each serving, and warm tortillas, if desired.

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.

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.

EASY 5-CAN CREAMY CORN SALSA

Steps:

• Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)

Steps:

• Preheat oven to 375 degrees F.
• In a roasting pan, combine corn kernels & sliced garlic & mix well.
• Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
• Roast corn & garlic, uncovered for 20 minutes.
• In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
• Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
• Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

• Make Salsa:
• Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Make Tamales:
• Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
• Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
• To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
• For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
• Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.