I love fresh corn on (or off) the cob. Add it to fresh tomato salsa and I am over the moon happy! Here’s my recipe for my favorite fresh salsa. The heat is added with jalapeno lime olive oil and green chile infused olive oil. Olivelle infused olive oils and aged balsamic vinegars are available locally at Wine Gourmet, Roanoke, Virginia or on-line.
Jalapeno Lime Roasted Corn Salsa
Equipment
- 1 cast iron grill pan
Ingredients
- 3 corn on the cobs, husked
- 2 teaspoons vegetable oil
- 2 vine-ripe tomatoes, seeded and diced
- 1 15 ounce can black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 1/2 cup finely diced red onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon Olivelle Jalapeno Lime Balsamic Vinegar If you like more spice in your salsa, double the amount of jalapeno lime balsamic vinegar and green chile infused olive oil.
- 1 tablespoon Olivelle Green Chile Infused Olive Oil
- 1/4 cup finely chopped cilantro
- tortilla chips for serving
Instructions
- Brush cast iron grill pan with 2 tablespoons vegetable oil to coat the pan. Place over medium high heat on stove. Place corn cobs in pan and cook, turning frequently until lightly browned, about 25 minutes. Reduce heat if needed, if the oil begins to smoke. Remove pan from heat and allow corn cobs to cool.
- In a large bowl, add tomatoes, black beans, lime juice, onion, salt and cumin. Mix lightly.
- On a cutting board, cut corn kernels off cobs. Add corn kernels to salsa mixture.
- Add jalapeno lime balsamic vinegar and green chile infused olive oil to salsa mixture. Add cilantro. Mix lightly just to combine all ingredients.
- Cover bowl and place salsa in refrigerator. Refrigerate for 1 hour before serving.
- Serve with tortilla chips.
