Toasted Corn Salsa

Name: Toasted Corn Salsa
Total time: 1 h 15 min
Yield: Makes about 2 cups
Ingredients: 4 1/2 teaspoons extra-virgin olive oil; 2 ears corn, kernels removed; 1 red bell pepper, stemmed, seeded, and chopped fine; 1/2 jalapeño chile, stemmed, seeded, and minced (see note above); 1 scallion, sliced thin; 2 garlic cloves, minced; 2 tablespoons fresh lime juice; 2 tablespoons minced fresh cilantro; 1/2 teaspoon ground cumin; Salt and pepper

Recipe from America's Test Kitchen

Adapted by Tara Parker-Pope

Total Time: 1 hour 15 minutes
Rating: 4(111)
Comments: Read comments

Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from “America’s Test Kitchen Healthy Family Cookbook.” Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving. —Tara Parker-Pope

Featured in: Appetizers From America’s Test Kitchen

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Ingredients

Yield:Makes about 2 cups

4½teaspoons extra-virgin olive oil
2ears corn, kernels removed
1red bell pepper, stemmed, seeded, and chopped fine
½jalapeño chile, stemmed, seeded, and minced (see note above)
1scallion, sliced thin
2garlic cloves, minced
2tablespoons fresh lime juice
2tablespoons minced fresh cilantro
½teaspoon ground cumin
Salt and pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat 1½ teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Step 2
Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.