PAN-ROASTED CORN SALSA
The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds. This is good served with roasted chicken, or with tortilla chips as an appetizer.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 9
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).
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