Best Pan Roasted Corn Salsa Recipes

Pan-Roasted Corn Salsa image

Provided by lazyme

Categories Corn

Time 20m

Yield 3 cups

Number Of Ingredients 9

5 tablespoons olive oil
2 1/2 cups fresh corn kernels, from about 3 ears of corn
1 large tomatoes, seeded, diced (about 3/4 cups)
2/3 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced
3 tablespoons fresh lime juice
1 tablespoon jalapeno chile, with seeds, minced
3 garlic cloves, minced

Steps:

Heat 2 tablespoons olive oil in heavy large skillet over high heat.
Add corn kernels and saute until light brown, about 5 minutes.
Transfer sauteed corn to large bowl; cool.
Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
Toss to combine.
Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

Nutrition Facts : Calories 335.8, Fat 24.4, SaturatedFat 3.5, Sodium 27.3, Carbohydrate 30.4, Fiber 4.2, Sugar 10.7, Protein 5.4

Pan-Roasted Corn Salsa image

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 25m

Number Of Ingredients 9

5 Tbsp olive oil
2 1/2 c fresh corn kernels (about 3 ears)
1 large tomato, seeded and diced (about 3/4 cup)
2/3 c green onions, chopped
1/4 c fresh cilantro, chopped
1/4 c red onion, finely diced
3 Tbsp fresh lime juice
1 Tbsp jalapeno chilies, with seeds, minced
3 clove garlic, minced

Steps:

1. Heat 2 tablespoons olive oil in heavy large skillet over high heat.
2. Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool.
3. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl. Toss to combine. Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

PAN-ROASTED CORN SALSA image

Yield 3 cups

Number Of Ingredients 9

5 T. olive oil
2 1/2 cups fresh corn kernals (we use frozen)
1 large tomato, seeded, diced (about 3/4 cups)
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
3 T. fresh lime juice
1 T. minced jalapeno chilis with seeds
3 garlic cloves, minced

Steps:

Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add corn kernels and saute until light brown, about 5 minutes. Transfer sauteed corn to large bowl; cool. Add remaining 3 tablespoons olive oil, tomato, and remaining ingredients to corn in bowl. toss to combine. Season salsa to taste with salt and pepper.(Can be made 1 day ahead. Cover, refrigerate.