Roasted Corn Salsa Recipe - Cooking Index
Roasted Corn Salsa Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Corn kernels |
| 1 cup | 62g / 2.2oz | Tomatoes - peeled, seeded, chop |
| 1/4 cup | 15g / 0.5oz | Yellow onion - blanched and chopped |
| 1 | Jalapeno - seeded and minced (small) | |
| 1 tablespoon | 15ml | Cilantro - chopped |
| 1 teaspoon | 5ml | Balsamic vinegar |
| Salt and pepper - to taste |
In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes.
In bowl, mix remaining ingredients with corn. Season with salt and pepper.
NOTES : From Vegetarian Times July 1996. Page 54.
Source:
Rick Bayless' TV Show "Mexico One Dish At A Time"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.