Roasted Corn and Tomato Salsa


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Roasted corn and tomato salsa is a lovely dip recipe made from the ripe plum tomatoes cooked with corn, red onion and chipotle chilli. Add a dash of lime juice, healthy olive oil and fresh thyme to impart that divine taste which is best enjoyed with roasted meats or grilled vegetables.

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Roasted Corn and Tomato Salsa recipe - How to make Roasted Corn and Tomato Salsa

Preparation Time:    Cooking Time:    Total Time:    


2 ears of corn cob, husked
4 ripe plum tomatoes
1 large onion, chopped
1 canned chipotle chile, finely chopped
2 tsp thyme
2 tbsp lemon juice
2 tbsp olive oil
salt to taste

  1. Brush the corn with the olive oil. in a shallow roasting pan place the tomatoes and the corn and broil in a 450 degree oven till the tomato skin is blistered and charred. remove from heat and let cool. dice the tomatoes and scrape the kernels from the cob.
  2. In a serving bowl combine the tomatoes and corn with the rest of the ingredients. taste for salt. let stand for 30 min and serve with roasted or grilled meats.

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This recipe was contributed by setseeani on 22 May 2002

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