Thursday, January 7, 2010

Day 2 - Tangy Corn Salsa

Easy and simple…that all there is to it!


Tangy Corn Salsa


2 ears of corn o I can of corn

3 Tbsp Olive Oil

1 tsp ground cumin

Salt and pepper to taste

½ c. chopped sweet peppers

½ small red onion

¼ c. finely chopped sweet gherkin (baby corn)

¼ c. chopped parsley

1 red jalapeno pepper, seeded and minced

½ teaspoon sugar.


If using corn on the cob, preheat grill to medium-high. Brush the corn with 1 Tbsp olive oil and sprinkle with the cumin, salt and pepper. Grill until golden and toasted on all sides, 5-8 minutes, turning as needed. If using canned corn, dry corn so it is semi-moist. Preheat broiler. Place corn in 9x13 pan and sprinkle with the cumin, salt and pepper. Broil until golden and toasted on all sides, 5-8 minutes.


Combine the remaining 2 Tbsp oil, peppers, onion, gherkins, parsley, jalapeno and sugar into large bowl and season with salt and pepper. Slice the corn off the cobs or poor canned corn into bowl. Cover and refrigerate for at least 30 minutes to set flavors.


Serve with tortilla chips, or as a garnish.


Enjoy!

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