Pan Roasted Corn Salsa

OH MY is this Corn Salsa yummy!! This is a family favorite around here so it goes quick!
It works great as a dip with chips but is equally yummy as a side dish. Have fun and enjoy!
  • 3 TBSP Olive Oil
  • 2 1/2 Cups Fresh Corn Kernels
  • 2-3 Large Tomatoes Chopped
  • 2/3 Cup Green Onions Chopped
  • 1/4 Cup Fresh Cilantro Chopped
  • 1/4 Cup Red Onion Finely Diced
  • 3 TBSP Line Juice
  • 1 TBSP Jalapeno Peppers Chopped
  • 3 Garlic Cloves Minced
  • Heat Olive Oil in large skillet over high heat. Add corn kernels (The best is when they’re fresh cut off of leftover corn on the cob but you can use frozen corn in a pinch!) Saute corn until light brown (about 5 minutes) Transfer to large bowl and cool.
  • Chop, dice and mince remaining ingredients and put into a bowl and mix together. By the time you’re done with all the chopping, the corn should be cool. Add the corn to the bowl, mix it up and you’re good to serve! Season with Salt & Pepper if desired.
    Note: If you like it HOT – then add extra Jalapeno peppers. You can use the pre chopped ones from a jar. Same with the garlic – you can also use the garlic from a jar. For each “Clove” I use 1 tsp.

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