The countdown to Super Bowl Sunday is in full swing (only a week and a half left!) and that means I’m rounding up my yummy game day food and drinks.
One of my family’s essentials when watching football is the classic chips and salsa. I like to bring out this super simple corn salsa recipe for a special twist on all the pre-made tomato salsas out there. This will take you minutes to make…and I’m willing to bet it will be gobbled down even faster!
What you’ll need…
6 ears (6 cups), kernels removed and placed on foil-lined baking sheet
3 tablespoons, plus 1 teaspoon, of olive oil
1 small red onion, diced
1/4 cup cilantro, finely chopped
2 teaspoons jalapeno, minced
3 tablespoons fresh lime juice
2 teaspoons sugar
2 teaspoons salt
1. Preheat oven to 450 degrees F.
2. Toss the corn in 1 teaspoon of olive oil and place in the oven. Roast the kernels until they start to brown slightly. This should take about 15 minutes.
3. Remove corn from oven and allow to cool.
4. Place the remaining ingredients in a bowl, add the corn, and mix.
Hints and Tips
* If fresh corn is unavailable, you can substitute frozen corn that has been thawed.
* You can substitute bottled lime juice for fresh.
* To remove kernels from a cob, first remove the husks and silk. Cut off the stem bottom to make a flat bottom. Use a chef’s knife of a serrated knife to cut off the kernels; start at the top of the cob and cut straight down.
If you’re looking for another twist on tomato salsa, try this wonderful Tropical Grilled Salsa recipe with mango, pineapple and papaya! Sweet and delicious…