Pan-Roasted Corn Salsa
Gail Carr
HHBC Choir’s favorite with fried catfish.
ingredients
- 5 T. olive oil
- 2 1/2 cups fresh corn kernals (we use frozen)
- 1 large tomato, seeded, diced (about 3/4 cups)
- 2/3 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 3 T. fresh lime juice
- 1 T. minced jalapeno chilis with seeds
- 3 garlic cloves, minced
directions
- 1
Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
- 2
Add remaining 3 tablespoons olive oil, tomato, and remaining ingredients to corn in bowl. toss to combine. Season salsa to taste with salt and pepper.(Can be made 1 day ahead. Cover, refrigerate.
Source: TasteBook
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