Roasted Corn And Jalapeno Salsa Recipes

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

FRESH CORN SALSA

Steps:

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

EASY CORN SALSA

Steps:

• Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

SLICED STEAK WITH ROASTED-CORN SALSA

Steps:

• Prepare grill for cooking.
• Make corn salsa:
• Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
• Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
• Grill steak:
• Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
• While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
• Spoon corn on top of sliced steak and pour over any accumulated juices.