Tuesday, August 16, 2011

Roasted Corn and Jalapeno Salsa

Posted by Tina / 18 comments » / *Recipes, Appetizers, Healthy, Mexican, Vegetarian

So hubs and I are kinda… okay REALLY big fans of the fair! It’s sort of nostalgic for us as Mike brought me there very early in our realtionship. Come to think of it, I think it was atually on our 2nd date (1st date was at Dexter’s). Anyhow, we try to make it to the South Florida  Fair each year if we can.

We missed it this year, but hit up the Central Florida Fair instead with my sister-in-law and her hubby:

What is it about the fair that we love so much? Do we go for the rides? Nope (although we enjoy an occasional few). Do we go for the petting zoo? DEFINITELY NOT (gag me that place stinks and makes me want to vomit)! Do we go to people watch? I guess that’s part of it (“Carnies” are some interesting folk!). The main reason we go? HELLO, for the fair food!

I know, I know, it’s not exactly culinary genius at it’s finest, but it’s just such darn tasty greasy goodness. And for whatever reason, it’s the one time a year that deep fried everything is okay. No one judges you. No one looks as you funny when you follow a jumbo corn dog with a plate of funnel cake. haha I do have to say, I pretty much eat lettuce all day before going and then hubs and I split everything we order so we can get a broad sampling of all the goods (not that I need to explain myself!!)! 😉

Anyways, our favorite fair foods? The Jumbo Corn Dog, the BBQ Chicken Kabob, and of course… the Roasted Corn!

Roasted Corn… there is no better way to eat corn. Unless you cut it off the cobb, add some roasted jalapeno, red onion, lime juice and cilantro! Top your steak tacos with that amazingness… or you can use your tortilla chips as a shovel err… spoon! hah

This tasty dipper stems from our favorite way to prepare corn – on the grill. There is something magical that happens when that corn hits that high heat. It gets this gorgeous caramelized color which brings out a touch of sweetness from the  natural sugars in the corn.

So we thought we’d combine the roasted deliciousness with our favorite cuisine: Mexican. I sometimes think I was born in the wrong culture… just sayin. A meal is not complete for me without cayenne, lime juice, and garlic. Really. Ask the hubs. He actually used to be allergic to garlic. I refused to stop cooking with it, and hubs has now built up an immunity to it. Your welcome honey. 🙂

Okay, seriously though, go make this salsa! Use it to top tacos, chicken, fish, or just as one amazing dip!

Print Save

Roasted Corn and Jalapeno Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious roasted corn and jalapeno salsa with tangy lime juice.

Ingredients:

4 ears yellow corn, lightly oiled and salted
2 jalapenos, lightly oiled and salted
½ cup finely chopped red onion
handful of cilantro, chopped (equals 2 TBS chopped)
juice of 1 lime
½ tsp salt

Directions:

Preheat grill to 400° F. Add the jalapeno and corn, turning every 5 minutes. Remove the jalapeno after 10 minutes (it will have cooked for 5 minutes on each side) and continue cooking the corn, rotating in quarter turns. The corn needs 20 minutes total (5 minutes on each side).

In a bowl add the chopped onion, cilantro, and lime juice. Take the jalapenos and chop the tops off, cut them in half lengthwise, and scrape out the seeds. Dice finely and add to the bowl.

Once corn is cool to touch, Cut the kernals off of the cobb. I like to used my bundt pan to do this. Balance the corn cobb in the center hole, and use a knife to slice the kernals off and they'll fall neatly into the pan (no flying kernals!).

Add corn to the bowl and mix well. Season with salt to taste.

 Print Recipe   

Share

18 comments