Great Everyday Meals Magazine | By Momma Cuisine July-September 2017 | Page 11

Pan Roasted
Corn Salsa
Ingredients:
5 ears of fresh corn, cleaned and shucked
1 teaspoon of olive oil
1/2 teaspoon of kosher salt
1 bunch chopped cilantro
1 pint of cherry tomatoes, quartered
1 Serrano pepper, de-veined and finely chopped
1 cup of red onion, chopped
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
2 tablespoons of freshly squeezed lime juice
Instructions:
1. Heat a large non-stick pan with olive oil, on medium-high heat.
2. Pan roast the corn with salt, tossing frequently until the kernels
become golden and have the rich roasted color.
3. Set aside to cool in a large mixing.
4. Slowly combine all the chopped cilantro, red onions, cherry
tomatoes and Serrano pepper w/ the spices and lime juice.
5. Taste for flavor, cover and let sit in the fridge for at least 20
minutes before serving.
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