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Roasted Corn, Poblano & Jalapeno Salsa
2 Poblano Peppers
1 Jalapeno
4 ears of Corn – husk and silk removed
4 TBS Earth Balance – melted (unsalted butter if not vegan)
Sea Salt and Pepper, to taste
¼ Cup Fresh Cilantro Leaves – chopped
¼ large Red Onion – small dice (about ½ cup)
1 TBS Red Wine Vinegar
3 TBS Lime Juice
1 tsp Granulated Sugar
½ tsp Kosher Salt
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil for easy clean up and spray with nonstick cooking spray. Place corn on aluminum foil and brush with melted butter. Season generously with sea salt and pepper. Add poblanos and jalapeno to sheet pan and spray tops with cooking spray.
Roast in oven for 10 minutes. Turn/roll corn and flip peppers over. Continue to roast another 10 minutes.
Remove poblanos and jalapeno from oven and transfer to a bowl. Cover bowl tightly with plastic wrap or a tight fitting lid. Let stand for 15-20 minutes.
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