How to make a flavorful corn salsa for burritos, chips, and other mexican style cuisine. Making it with oven-roasted corn gives it a much deeper and better flavor than the corn salsa offered at the Chipotle restaurants.
The recipe is here and pictures of the process are below
Recipe:
Ingredients:
3 ears of corn
Olive Oil
1/3 – ½ cup finely diced red onion, to taste
1 jalapeno pepper
1 Poblano pepper
¼ cup finely chopped fresh cilantro
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
Salt, to taste
Directions:
To roast peppers: Place an oven rack in the highest position in the oven. Preheat the broiler on HIGH. Line a baking sheet with aluminum foil. Rub the peppers with light coating of oil and set on the prepared baking sheet. Broil peppers until the skin wrinkled, charred, and black. This will take 15 to 20 minutes and you should rotate the peppers with tongs every 5 minutes during this time. When done, place in a bowl and cover tightly with plastic wrap. Let the peppers sit like this for 15 minutes.
After resting, peel some (recommended) or all the burnt skin from the outside of the peppers. Finely dice the peppers, making sure to discard the stem and seeds, if desired. Jalapeno seeds make the salsa spicier.
To roast corn (recommended): Position the oven rack on the highest or next-highest position. Preheat oven to 450°F. Cut out three ~10" x 8” pieces of tin foil. Lightly coat the corn cobs in olive oil and wrap the foil around the corn like a bubblegum wrapper (see picture below). Place the corn on a baking sheet and bake 20-30 minutes, or until there is no longer any pale (uncooked kernels). Remove the corn and open the tin foil to expose each cob. Set the oven to broil and return the exposed corn to the highest rack. Let the corn broil for 10-15 minutes, rotating each cob every 2-5 minutes until it’s lightly charred and brown all around (see picture below). Remove corn and let cool 10 minutes before using. When ready to use, use a knife to slice the kernels off (see picture below) into a medium-size bowl.
To boil corn (ok, but not recommended): Bring a large pot of water with 1 Tbsp. salt to a boil over high heat. Add corn and boil for 3 to 5 minutes. Then submerge corn in a large bowl of ice water. When the corn is cool enough to handle, cut the kernels off the cob (see picture below) and transfer to a large bowl.
To the corn, add red onion, jalapeno peppers, Poblano peppers, cilantro, lemon juice, and lime juice. Add salt to taste.
Poblano pepper (left) and jalapeno pepper (right) after coating with olive oil and before popping under the broiler.
Peppers after broiling.
Peppers resting for 15 minutes in plastic wrap covered bowl.
After peeling some (not all) the charred skin off. The charred skin adds flavor.
After dicing the peppers. Now time for the corn!
Preparing lightly oiled cobs to be wrapped.
After wrapping the corn (similar to a candy wrapper). About to pop them in the oven at 450°F
After baking the corn and before broiling. This is what the corn looks like unwrapped and this is how it should go back into the oven to broil.
After roasting the corn under the broiler (making sure to rotate it ever 205 minutes for even roasting!)
While the corn cooled I mixed together cilantro, onion, peppers, salt, lime juice, and lemon juice. Next I cut the corn to add it in.
Slicing kernels off the corn after it cooled.
Gorgeous and ready to eat!
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