Roasted White Corn Salsacondiments, salsa 2.00 cup sweet white corn cut from cob 0.25 cup olive oil 1 salt; to taste 1 freshly-ground black pepper; to taste 0.33 cup finely-diced red bell pepper 0.33 cup finely-diced red onion 0.33 cup chopped cilantro or basil leaves 1 (or a combination of both) 1.00 teaspoon minced; seeded serrano chile 1.00 tablespoon sherry vinegar 1.00 teaspoon fresh lemon juice; or to taste 1.00 teaspoon honey; or to taste Toss corn with oil and lightly season with salt and pepper. Spread out in a single layer on a baking sheet and roast in a preheated 425 degree oven until very lightly browned. Cool and add to a bowl with rest of ingredients. Cover and store refrigerated for up to 5 days. This recipe yields approximately 3 cups of salsa. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9737 broadcast 10-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-16-1996 Recipe by: John Ash Converted by MM_Buster v2.0l. |
