Roasted Corn And Tomato SalsaServes 6 Appetizers + Bites
2 fresh ear corns [shucked]
1 medium onion [cut into four]
1 small yellow pepper [only use half and cut lengthwise]
1 small jalapeno pepper [remove seeds and rib slice in half]
1 ½ tablespoons of oil
1 Tablespoon of paprika
2 medium tomatoes [remove juice and dice into bite size pieces]
3 Tablespoons of cilantro [chopped]
1 large fresh lime [juiced]
1 teaspoon of Salt or to liking
½ teaspoon of black pepper or to liking [optional]
Pre-heat your broiler to high and place the oven rails/rack on the highest rail placement, you want to make sure the corn gets charred. Place the shucked corn, onion, yellow pepper and jalapeño on a rimmed baking sheet and toss in oil before broiling. Place baking sheet in the oven and broil the corn and vegetables, turning occasionally until charred 8 to 10 minutes; once cooked let it cool off for safe handling. Cut the corn kernels off the cob and transfer to a medium bowl. Chop the charred yellow pepper, jalapeño, and onion and add into the bowl along with the cilantro, raw diced tomato, lime juice, paprika, salt and black pepper. Mix to combine and serve!
Tip - Make sure to keep an eye while the corn and vegetables are broiling temperatures can get very high.
Tip - If you'd like the same effect but rather not use the broiler and have them roasted in the oven, you can just place the shucked corns in a preheated oven of 450ºF in the middle rail or placement of the oven. Roast the corn ears and vegetables in a cookie sheet or pan sheet for 15 to 20 minutes. Vegetables may take less time to cook so keep an eye on them, normaly I leave the vegetables in the oven for ten minutes depending on how roasted I want them to look.