Community Corner
Mexican or Italian, Can’t Decide? Have both!
Join these celebrated local cooks each week as they share their passion for food and all things food related.
Apparently, we overestimated just a touch and had roasted about a hundred ears of corn for our reunion party the day before, so naturally we had a few left over. Hmmm…what to do?
Cilantro, lime, and tomatoes come to mind. Seems like a great place to start! Add red onion, spices, and olive oil. This ultimate explosion of flavor is the result! Delicious with chicken, fish, tacos, chips…use your imagination.
The recipe below calls for just two ears of corn, probably what you would normally have on hand, so, use the cilantro and lime juice for a Mexican flair, and swap flat leaf parsley and lemon juice for an Italian twist. Ole and Bravo!!
Recipe: Roasted Corn Salsa
Ingredients:
2 ears Roasted Corn
2 Plum Tomatoes, diced
Juice from 1 Lime (or 1 Lemon)
Dash of Cayenne Pepper
1/8 tsp. Cumin
2 Garlic Cloves, grated or minced
Handful of chopped Cilantro (or Italian Parsley)
2 tbsp. Extra Virgin Olive Oil
Salt and Pepper, to taste
1 tsp. Sugar (optional)
Directions:
In a large bowl, mix all the ingredients, except the corn. Cover, and set aside. If you don’t already have it, roast the corn for 20 minutes in a 425 degree oven. Let cool. Remove corn from the cob by cutting down the sides with a knife. Add to remaining ingredients, cover, and refrigerate until ready to use.
Calories:
Corn 160, Tomatoes 26, Spices 0, Garlic 8, Oil 240, Sugar 16
TOTAL = 450 calories
