Roasted Corn Salsa

10 Ears of Corn – Shucked – Wrapped in Aluminum Foil

EVOO (Extra Virgin Olive Oil)

½ tsp Sea Salt

½ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

2 Med. Onions – Peeled & Quartered – Wrapped in foil

Drizzle of EVOO

Pinch of Sea Salt and Pepper

1 Whole Bulb of Garlic – Cut in ½ horizontally – Wrapped in foil
Drizzle of EVOO

Pinch of Sea Salt

24 Roma Tomatoes

2 Med. Jalapeno Peppers – Seeded & finely diced

¼ Cup Fresh Parsley (stems and leaves) – Finely diced (or Basil)

1 tsp Sea Salt

½ tsp Pepper

1/8 Cup EVOO

¼ Cup Balsamic Vinegar

¼ tsp Cumin

This recipe can be done on the grill or in the oven.  Today I didn’t have access to my grill so I used my oven.

Wrap Corn in aluminum foil w/ EVOO, salt, pepper, garlic powder & onion powder.

Wrap Onion in foil w/ EVOO, salt, pepper.

Wrap Garlic in foil w/ EVOO, salt.

Place in a 450 degree oven for 1 hour.

Cut an X in the bottom of the tomatoes.  Place in a large pot of boiling, salted water for about 3-4 minutes, stirring occasionally.  (Until you see the skin peeling back).  Place in a large ice bath.  Peel off the skin, take out the seeds and rinse the tomatoes to take off any missed seeds.  Then finely dice.

Place a small bowl upside down in a large bowl and with a sharp knife cut the kernels off the corn cob.  Break up the corn with your fingers.

Cut the Onion into a small dice.  Squeeze the  garlic from it's papery jackets and then mash with a fork or the back of your knife to make a paste.

In a large bowl combine the corn, tomatoes, onions, garlic, tomatoes, jalapenos, parsley, salt, pepper, EVOO, balsamic and cumin.  Stir to combine. 

The longer it sits the more flavorful it gets.  Keep Stirring.  Check seasonings and adjust accordingly.