What? Some of you don’t like tomatoes? Blasphemy.
Oh, right. I’m one of them. Hence the cooked salsa. Cooked tomatoes I can do. Raw? No thanks.
So sometimes a non tomato based salsa is just what you need.
Since I already had Chipotle’s rice on the brain, this seemed like the perfect salsa to add to the repertoire: roasted corn salsa.
Mild poblano peppers; plump juicy corn; the bite of red onion & cilantro; the tang of lime juice…who needs those silly tomatoes?
You can certainly skip the roasting step, but it’s worth the extra few minutes; it’s really what gives this corn salsa a real bang.
Roasted Corn Salsa
Keywords: appetizer snack vegetarian vegan Mexican Southwest
Ingredients
- 2 cups sweet yellow corn kernels
- 1 poblano pepper, seeded
- 1 small red onion, chopped {~1/4 cup}
- 2 tsp fresh cilantro, chopped
- Squirt of lime juice
Instructions
Mix corn, pepper, and onion together.
Spread on baking sheet and place under broiler for ~10 minutes. Cooking time will varying based on stove- keep an eye on it and remove when just starts to brown.
Stir in cilantro and lime juice.
Let cool before serving.
What are your favorite non-tomato salsa flavors?
PS. There’s a new Nasoya tofu giveaway winner…is it you?!
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