Roasted Corn and Zucchini SalsaFrom THE CABERNET INN
Cooking Time:10 to 15 minutes
- 2 cups roasted corn – *see note below
- 2 cups finely chopped zucchini
- 1 cup finely chopped red bell pepper
- ½ cup finely chopped red onion
- 1 jalapeno pepper, seeded and diced
- 2 tablespoons white wine vinegar (red can be substituted)
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
Toss all the ingredients together in a medium size bowl and serve.
*to roast the corn – shuck the ears of corn, removing fine hairs. Place in a large pot and fill with water to cover. Bring to a boil uncovered. Let boil for two minutes and turn off the heat. Let stand 10 minutes. Remove the corn from the water and let cool. When corn can be comfortably handled, using a sharp knife, remove the kernels from the cob. Heat oven to 400 degrees. Place corn kernels on a baking sheet, drizzle with a little olive oil and roast in the oven until slightly golden. Toss around on pan every 5 minutes. Usually takes 10 to 15 minutes.
Second method, using an outdoor grill, set to medium high, slightly shuck ears of corn taking care not to remove the outer green peels – remove any excess hairs that you can. Drizzle with a little olive oil, then push the peels back around the cob. Place on the grill and cover, turn ears every three minutes to ensure even cooking. This will also take about 10 to 15 minutes.
Third method, buy a bag of good quality frozen corn, thaw and use the oven method above.