Wednesday, February 10, 2010

Roasted Corn Salsa

With last weekend's SuperBowl Game, I prepared some healthier tailgate type food for those who like to eat during half time. We had ribs, to be sure, but we also had this corn salsa along with a green salad.


2-1/2 cups roasted corn kernels (1 lb bag of frozen roasted corn)
1 cup chopped red pepper
1/2 cup chopped red onion
1/4 cup minced parsley
1 Tbs minced jalapeno pepper (optional)
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 Tbs lemon juice
1 Tbs olive oil


The frozen corn can be either used either thawed or frozen, depending on when you'll be serving the salsa. If it needs to be thawed quickly, microwave the corn in a microwave safe bowl for 1 minute intervals until it is no longer frozen. Place the red pepper into a microwave safe bowl and cook on high power for 2 minutes. Combine all of the vegetables and spices (corn through black pepper) in a large bowl. Mix together lemon juice and olive oil, then pour over vegetable mixture. Mix well. This can be served either warm or chilled.

Stealthy Cooking Tip: Salsa is one of those terms that stirs the imagination - it screams fun food! It's a great side for meats, or it's also a great snack. Either way, it's a sneaky way to add vegetables to your diet!


Simply Life said...

yum! I could eat that salsa up like a salad! Looks great!

Sook said...

I love corn and making salsa with it sounds amazing! Thanks for this recipe.