Toasted Sweetcorn Salsa Recipes

CHARRED SWEETCORN SALSA

Steps:

• Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
• Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

SWEETCORN SALSA

Steps:

• Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
• Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.

TOASTED CORN SALSA

Steps:

• Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
• Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

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.

FRESH CORN SALSA

Steps:

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

SQUID TAMALES WITH ROASTED CORN SALSA

Steps:

• In a deep saute pan, saute the onion, bell peppers, and garlic in the olive oil for 10 minutes until the vegetables are soft then add the tomato paste, stir well and, remove and set aside.
• Place corn kernels in a large mixing bowl add the Sauteed vegetables, cornstarch, cornmeal, and squid ink, and mix well. Place small batches of the corn mixture into a food processor and puree until smooth.
• Return the puree mixture to the bowl, add sugar, and fold in ground squid. Lay 2 cornhusks end to end, place 1/2 cup of the mixture in the middle of the cornhusk. Roll up the husks and secure them with twine. Steam the tamales in a double boiler with a steamer insert for 45 minutes.
• Remove and serve with a spoonful of the roasted corn salsa.
• Remove the husks from the ears of corn and place them on hot grill for about 10 minutes until all the sides of the corn have charred nicely. Remove them and allow to cool.
• With a knife, remove the kernels from the cob. In bowl, combine the corn with the remaining ingredients, and mix well. Season with salt and pepper.

ROASTED-CORN SALSA

Steps:

• Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
• Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

ROASTED CORN SALSA

Steps:

• Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
• (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
• Cool.
• Add remaining ingredients and toss.
• Serve as a salad or with tortilla chips as a salsa.