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RECENT NEWS

Roasted Corn Salsa – Appetizer Fun!!

By Tim McComsey | In TRyM Fit | on February 1, 2016

Roasted Corn Salsa – Appetizer Fun!!

 

This roasted corn salsa is FULL of natural flavours and super easy to make ahead.  With more hearty, robust flavours, this salsa will have your friends dipping for more! If you’re making for same day use, just make sure you chill for 4 hour prior. It can be stored in the refrigerator for up to 2 days before a gathering.  And if you have any left over this corn salsa is a great addition to omelettes for breakfast, homemade tacos at lunch, or broiled

fish at dinner.  Flavour packed, serves 6, and ready to be a part of your gathering!

 

Dressing Ingredients

¼ cup red wine vinegar

2 tbsp raw apple cider vinegar

1-2 cloves of garlic, chopped finely (taste preference)

¾ tsp cumin

½ tsp black ground peppercorn

¾ tsp kosher salt

2 tbsp vegetable oil (or opt for olive oil)

Salsa Ingredients

2 corn stalks with husks

2 roma tomatoes (seeded and diced)

½ cup white onion (diced finely)

¾ cup of red, orange, and yellow pepper combination (seeded and diced)

1 (15 ounce) can of black eyed peas (drained and rinsed)

6-8 pickled jalapenos, chopped finely (found in the mexican aisle)

cilantro

 

Directions

1.  Preheat oven to 450 while you are organising your ingredients.

2.  Shuck the husk off the fresh corn and place corn in oven and lightly roast until kernels start to turn light brown (approx 25-30 mins)

3.  While corn is roasting, make dressing. Add all ingredients into a bowl except for oil. Lightly whisk combined ingredients together and then slowly add in oil while whisking. Once everything is incorporated, set aside and begin the salsa.

4. Chop and dice tomatoes, white onion, peppers, and jalapenos and place into serving bowl. Drain and rinse black eyed peas and add into bowl with other ingredients.

5.  Your roasted corn should be done by now. When you remove the corn, please use oven mitt and place onto your chopping board to cool. Once safe to touch (about 2-3 mins) use knife and cut corn off stalk.

6.  Add roasted corn to existing bowl of other ingredients.

7.  Add dressing to corn mixture and stir gently until well coated.

8.  Place salsa into refrigerator (up to 2 days, minimum 4 hours)

9.  To use, chop up a couple tbsp of cilantro and sprinkle on top. Serve with tortilla chips!

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