Roasted Corn Salsa

I love chips and salsa.  No better way to enjoy a beer than with a bowl of fresh salsa and some salty chips.  I especially like roasted corn salsa because not only is it great on chips it goes well on top of a salad, in a burrito, or on tacos.  Versatile recipes are some of my favorites because you can use them so many different ways.

This recipe was first created by my dad years ago to go along with his carne asada tacos.  It has been a staple in our family ever since.  It is super easy to make and only takes a few ingredients.  It is especially delicious in the summer time made with fresh sweet corn but is still very tasty made with frozen corn.  The corn begins to caramelize as it roasts in the pan and develops this absolutely perfect sweet and smoky flavor.

Roasted Corn Salsa Recipe

Ingredients
yields 2 cups salsa
1/4 cup finely chopped white onion
1-2 finely chopped jalapenos (use only 1 and remove the seeds if you don’t like it spicy)
2 cloves of garlic
2 T. olive oil
2 cups corn kernels (fresh or frozen)

Directions
1) Heat the oil in a pan over medium high heat until the oil becomes hot and shiny.  Place the corn in the pan and cook until it begins to caramelize.  The edges will begin to turn brown.

2) Add the onions, garlic, and jalapeno and turn the heat down to medium.  Continue to cook, stirring occasionally, until the corn is well caramelized.  See picture below for an example.  The corn should become soft and darken around the edges.

3) This is best served warm but is really easy to chill and re-heat in a pan with a little bit of oil in it until the corn becomes warm and crispy again.