Best Roasted Tomato And Corn Salsa Recipes

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA

Steps:

• First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
• Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
• Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
• Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

ROASTED TOMATO AND CORN SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
• Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
• Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
• Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
• Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

ROASTED CORN AND TOMATO SALSA

Steps:

• Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
• Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
• Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
• If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
• Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
• When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

SEARED TUNA WITH TOMATO AND ROASTED CORN SALSA

Steps:

• Roast the Corn
• Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
• Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
• Prepare the Salsa
• While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
• Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
• Prepare the Tuna
• Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
• Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
• Assemble the Dish
• Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
• Cooking Notes
• INGREDIENTS
• Frozen Corn
• If you are using frozen corn, measure the amount needed before defrosting.
• Tuna Steaks
• Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
• TECHNIQUES
• Searing Tuna
• Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
• Roasting Corn
• For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
• ADVANCE PREPARATION
• The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
• The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

ROASTED CORN, TOMATO AND QUESO FRESCO SALSA

Steps:

• 1. Cut the Roma tomatos in half across the short axis. Squeeze, with the cut side down over a bowl or sink to remove seeds and juice. Dice the tomatos into a 1/4 inch dice and place into a large bowl.
• 2. Shuck the fresh sweet corn. I roast it over the open flame on my gas stove until there are brown spots and it is popping. Cut the stalk off the cob so it will sit flat. I stand the end of the cob up on the bottom of a wide flat bowl or pan and cut the kernels off with a sharp knife and let them fall into the bowl. Add to the bowl with the tomatos.
• 3. Cut the jalapenos in half length wise and remove the seeds and membrane. Slice each half of the jalapeno into very thin strips. Pile the strips up and cut cross-wise into very small dice. I always taste a small piece of the chili to make judge the heat before adding to the bowl-you can always add more, but it is hard to remove once added. Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part. Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems. Add all items to the bowl.
• 4. Crumble the Queso Fresco into the bowl with the other ingredients. Add salt--I always start with around a teaspoon, and adjust after I have add the lime juice. Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed. This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.
• 5. I adjust all ingredients to suit my taste and/or those I am cooking for.

ROASTED CORN AND SMOKY TOMATO SALSA

Steps:

• Prepare a medium-heat fire (375°F) in a wood-fired oven or cooker.
• In a small bowl, toss the corn kernels in 1 tablespoon of olive oil. Line a sheet pan with parchment paper, then spread the kernels on the pan.
• In a second small bowl, toss the tomatoes in 1 tablespoon of olive oil to coat, then lightly salt. Line a second sheet pan with parchment paper, then place the tomatoes cut-side down on the pan.
• Rehydrate the chile by placing it in a bowl with warm water for 30 minutes, making sure it is fully submerged. Slice the garlic cloves into thin slivers.
• Place both sheet pans in the oven and roast for 10 to 12 minutes, until the corn is golden. Remove the corn, and continue roasting the tomatoes for 10 more minutes, until they are shriveled and soft. Remove the tomatoes and set aside.
• Transfer the roasted corn, tomatoes, and any juices to a bowl. Using a small knife, remove the stem from the chile, then slice it lengthwise and scrape out the seeds. Finely chop the chile, then add it to the corn and tomatoes along with the garlic and pimentón. Mix until well combined. Add the lime zest and juice, olive oil, and salt to taste.
• Set aside for 20 to 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week. Serve at room temperature.