Roasted Corn And Tomato Salsa

Serves 6 Appetizers + Bites Roasted Corn And Tomato Salsa
Share On
Ingredients

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]

 

Serving Ingredients

Tortilla chips

Pita chips

Veggie chips

Preparation

Heat your broiler to high. 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 vegatables, 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 with chips.

Print this recipe

Roasted Corn And Tomato Salsa

Serves 6 Appetizers + Bites
Ingredients

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]

 

Serving Ingredients

Tortilla chips

Pita chips

Veggie chips

Preparation

Heat your broiler to high. 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 vegatables, 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 with chips.