Roasted White Corn Salsa

Name: Roasted White Corn Salsa
Yield: Makes about 2½ cups
Ingredients: 2 cups sweet white corn kernels (2 large ears); Kosher or sea salt and freshly ground pepper; ¼ cup olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ⅓ cup finely diced red onion; ⅓ cup finely diced red bell pepper; ⅓ cup chopped fresh cilantro or basil, or a combination; ⅓ cup chopped fresh cilantro or basil, or a combination; 1 tablespoon sherry or cider vinegar; 1 teaspoon seeded and minced serrano chile; 1 tablespoon sherry or cider vinegar; 1 teaspoon fresh lemon juice; 1 teaspoon honey

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2 cups sweet white corn kernels (2 large ears)
¼ cup olive oil

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 425°F. Toss the corn with the olive oil and lightly season with salt and pepper. Spread out in a single layer on a baking sheet and roast in the oven until very lightly browned. Alternatively, you can grill the ears of corn over coals or on a stove-top grill pan unt