#roasted corn salsa

[brattylikestoeat]

[pussyfaggotrecipes]

Roasted Corn Salsa

Ingredients

24 ounces Frozen Corn

1/2 cup Red Onion, finely chopped

1 large Poblano Pepper, roasted, peeled, and finely chopped

2 Jalapenos, finely chopped

1/4 cup Cilantro, finely chopped

1 tablespoon Lemon Juice

1 tablespoon Lime Juice

Salt and Black Pepper

Steps

To roast the poblano pepper, lay the pepper in a cast iron skillet or on a baking sheet and place it under the broiler of an oven.

Keep turning the pepper every few minutes until the skin is charred and the pepper is soft. Place in a bowl with a lid and let cool.

Scrape the charred skin off and remove the seeds, chop finely.

Cook the corn in a cast iron skillet until some color develops.

Add the rest of the ingredients and stir to combine.

Nutrition

Calories: 750

Protein: 30 g

Carbohydrates: 180 g

Fat: 10 g

[rickwilliamspga]

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[beckysnoms]

First Post!

Alright so for my first post I thought I would just post a recipe from something that I made recently, unfortunately I only have one picture of this recipe because I'm really bad at taking pictures of the different cooking process steps. Unfortunately this photo is also on my phone and I'm too lazy to get it off of my phone, such is my life. ANYWAYS the recipe for today is Roasted Corn Salsa! Now I had never made this before but I had decided to put it together after looking at some other recipes scattered about the internet, so here it is. 

Roasted Corn Salsa

Ingredients 

4 Corn on the cobs 

1/2 of a sweet onion 

1/2 of a green pepper 

1 jalapeno 

Handful of cilantro 

1 clove of garlic

2 limes

Pinch of salt 

Ok so the first thing you do is get your corn roasting. After ridding them of their husks place them on a hot grill still on the cob of course. You can also you a broiler although I have no idea the specific cooking instructions for I did this outside on a grill, also an inside grill on a stove would work fine as well. Cook the corn for approximately 10 minutes. Rotate the corn about every 2 minutes to allow for charring to occur on every side of the corn. The corn is done when it is tender and there is nice char around it. Take the corn off the heat and allow it to cool as you chop up the sweet onion and green pepper into a dice, after this mince the garlic. Place all of this into a bowl. Next you'll dice up the jalapeno. Carefully remove the stem, veins, and seeds inside of the jalapeno and then chop it into a fine dice. Place desired amount in with the other items. I used about a tablespoon of it although I didn't find it to be very hot, so more can be used if desired, even more than 1 jalapeno if you so desire. Next slice the corn off of the cob and place all of the corn into the dish. Take a handful of cilantro and finely chop that, if you do not like cilantro you may leave this out of course. Next zest the limes, I eyeballed this but I didn't put in more than 2 teaspoons of lime zest. Finally use the juice from both of the limes, stir up all the items in the bowl and salt to taste. 

This salsa may be enjoyed on a chip by itself or within a taco, which is how I enjoyed it. 

Hope you like the recipe and expect more great recipes to come from this blog!