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Roasted Corn Salsa

Last post 08-06-2009 11:11 AM by mom4532. 2 replies.
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  • 06-13-2008 5:16 PM

    Roasted Corn Salsa

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    "This colorful salsa is worth the extra time it takes to grill the ears of corn," assures field editor Nancy Horsburgh of Everett, Ontario. "The flavor goes well with barbecued meats, but it's also tasty served with chips."

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  • 06-13-2008 5:16 PM In reply to

    Re: Roasted Corn Salsa

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    Yeah, you're right- this is labor intensive. I used a bundt pan to hold the cob while I cut off the corn. Is it worth it? It tastes pretty good- no issue there, but I usually don't have this kind of time to spend on a "condiment." I'm going to play with this a little to see if I can make this a little more time-friendly.

    Déjà Mu- I’ve heard this Bull before.

  • 08-06-2009 11:11 AM In reply to

    Re: Roasted Corn Salsa

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    I use canned corn.  Drain and add to a black skillet and roast on grill to give the smokey flavor. Be sure to spray the skillet with cooking spray and stir corn often.  Works well, tastes great.
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