Roasted Corn Salsa

The Roasted Vegetable, Chesman

 

Kernels from 2 ears corn

Salt and freshly ground black pepper

1 medium size jalapeno, thinly sliced

1 large ripe beefsteak or 3 small ripe plum tomatoes, seeded and finely chopped

1 small green bell pepper, diced

2 T. freshly squeezed lime juice

3 garlic cloves, thinly sliced

1 T. chopped fresh cilantro leaves

1 T. extra virgin olive oil

1 scallion, white and tender green parts only chopped

 

Preheat oven to 425 degrees.  Lightly oil a large shallow roasting pan.  In a large bowl, combine the corn, jalapeno, bell pepper, and garlic.  Add the oil and toss to coat.  Season with salt and pepper to taste.  Arrange in a single layer in the pan.  Do not wash the bowl.

            Roast for 20-30 minutes, until the vegetables are tender and lightly browned, stirring occasionally.  Return the roasted vegetables to the bowl and combine with the tomatoes, lime juice, cilantro, and scallion.  Taste and adjust the seasonings as needed.  You may want to add more salt to balance the sweetness of the corn.  Let stand, covered, for at least 1 hour to allow the flavors to develop.  Taste and adjust the seasonings, if needed. 

            Serve at once, or cover and refrigerate.  The salsa will keep for up to 4 days, but it is best on the day it is made.  Serve at room temperature.  Great for chips and works well as a topping for broiled fish or chicken.