Friday, January 7, 2011

Roasted Corn Salad

Last weekend, we made a great roasted corn salad as an accompaniment to our black beans and rice dinner.  It has the right amount of tang, tasted really fresh and had a spicy kick to it!  Would definitely make this again.


2 ears of corn
1/2 jalapeno de-seeded and finely chopped (use less for milder flavor)
1/8 cup of finely chopped red onion
juice of half a lime
salt to taste
freshly ground cumin to taste


Preheat oven to 400 F
Wrap each ear of corn individually in foil, as well as the jalapeno for about 30 minutes
soak the chopped red onion in a bowl of water, to soften the taste

to a mixing bowl, add:

once corn is done, take off of the ears (large chef knife makes it easy)
de-seed and finely chop half of the jalapeno
add in the red onion and lime
then salt & cumin to taste

we used a generous pinch of salt and bit less than 1/8 teaspoon of the cumin to give you a sense

using freshly ground spices definitely makes a huge difference in the flavor, but if you already have some ground up, then you can add a bit more.

it's best to eat this immediately, but if you like things really spicy, let it sit for a while!

here's a photo of the finished product:

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