This quick and easy salsa is impressive and makes a great addition to a party snack table or a mexican or latin dinner. The family who I worked for as a nanny made this often and it always makes me think of them.2 cups corn kernels (defrosted and drained if frozen)
1 clove garlic, minced
2 tablespoons olive oil
2 medium tomatoes, diced
1 small jalapeño, seeded and minced
1/4 cup chopped fresh cilantro
juice of 1 lime
salt and pepper to taste
Preheat oven to 450.
Mix corn and minced garlic with olive oil. Spread on cookie sheet and bake for 10 minutes, stirring frequently, until corn kernels are a dark golden brown. Watch so that garlic does not burn.
Let corn cool before stirring it with remaining ingredients. Serve with tortilla chips or as a side dish.
Posts
2 comments:
Raish, this is great! You've always been an amazing cook, thanks for sharing some of the magic recipes with us. I am definitely sending Aaron over to take a look too. Thanks for sharing!
Perfect timing- I'm adding this to my SuperBowl snacks lineup. Does using frozen corn sacrifice the flavor or texture? I'll post how it goes on Sunday.
Post a Comment