Roasted Corn Salsa is a wonderful dish that can be enjoyed many different ways. As a salad, as a side with some AWESOME barbeque, as a dip, and for those who are vegetarian and vegan, please excuse me folks for using that foul language…LOL, as a main dish. This salsa can be made with or without roasting the vegetables and it is great either way.
This recipe is dedicated to all the people who have asked me to post side dishes to go along with their barbeque, because they wanted to serve something else besides baked beans and cole slaw. It is also dedicated to those who asked if I cook anything else on the grill besides meat.
Roasted Corn Salsa
- 4 Ears Corn
- 2 Tomatoes, Chopped
- 1 Small Red Onion, Chopped
- 1 Red Bell Pepper, Chopped
- 1 Avocado, Diced
- 1 Handful Fresh Cilantro Chopped
- 2 Tbsp Lime Juice (from lime)
- 2 Tsp. Cumin
- 2 Tbsp Olive Oil
- 1 jalapeno pepper Diced
- Cayenne Pepper to taste
For this you want to set your grill up for direct grilling. That is where you are cooking directly over the coals.
Cut up the corn, jalapeno and tomato after cooking. Rub each ear of corn down with a tiny amount of olive oil and roast it directly on the grill, the oil helps the corn so it does not stick. Place the tomato and jalapeno pepper directly on the grill to roast without any oil. Cut up the onion, and red bell pepper and place then in a vegetable roasting pan. I use one made by Weber, it is only $14.99 and I’ve had it for several years, it does the job. You can order one here from Amazon http://amzn.to/1GmxjkG . Roast these vegetables to your desired point.
Once you are done roasting the vegetables, cut the corn off of the cob, cut up the tomato, dice the jalapeno and either discard the seeds or keep some depending on how spicy you want the salsa to be. The seeds are what makes the peppers hot.
While my vegetables are roasting I usually dice my avocado, chop the cilantro, juice the limes and measure out the cumin and olive oil so it’s all about putting things together, plus this saves time.
Once everything is prepared, simply place everything in a large mixing bowl and stir to mix throughly. Once this is done, you can either add cayenne pepper or skip it if you don’t like things spicy. Sprinkle a little salt, I use Kosher salt, and black pepper to taste, mix a little more and allow this to rest while covered in your fridge for at least an hour before serving.
Recipes are simply an outline; it is not concrete. Don’t be afraid to make changes to suit your taste or to experiment and try something different!
P.S. if you are making this without roasting the vegetables, just do everything at once.