Dry Roasted Corn Salsa Recipe

Corn kernels: The base of the salsa, providing a sweet and slightly smoky flavor when roasted.

Cherry tomatoes: Adds a burst of juiciness and a touch of acidity to balance the sweetness of the corn.

Red onion: Offers a sharp, pungent flavor that complements the other ingredients.

Jalapeño: Brings heat and a subtle smokiness to the salsa.

Cilantro: Adds a fresh, herbaceous note that brightens the overall flavor.

Lime: The juice adds a zesty tang that ties all the flavors together.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the salsa.

To achieve the perfect char on your corn kernels, make sure your skillet is preheated to the right temperature before adding the corn. This ensures even roasting and prevents the kernels from steaming. Stir occasionally to avoid burning and to get an even char on all sides.

• corn kernels - Substitute with canned corn: Canned corn can be used if fresh or frozen corn is unavailable. It is pre-cooked and can be easily drained and roasted.

• corn kernels - Substitute with grilled zucchini: Grilled zucchini can add a similar texture and a slightly different but pleasant flavor to the salsa.

• cherry tomatoes - Substitute with diced Roma tomatoes: Roma tomatoes are less watery and can provide a similar texture and flavor to cherry tomatoes.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness to cherry tomatoes and can be used interchangeably.

• red onion - Substitute with yellow onion: Yellow onions have a milder flavor and can be used if red onions are not available.

• red onion - Substitute with green onions: Green onions can add a milder onion flavor and a bit of color to the salsa.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños but can be used to add a similar spicy kick.

• jalapeño - Substitute with bell pepper: For a milder option, bell peppers can be used to add crunch and sweetness without the heat.

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor as a substitute for cilantro.

• cilantro - Substitute with basil: Basil can add a different but complementary flavor to the salsa if cilantro is not preferred.

• lime - Substitute with lemon: Lemon juice can provide a similar acidity and brightness to the salsa.

• lime - Substitute with apple cider vinegar: Apple cider vinegar can add a tangy flavor and acidity similar to lime juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the salsa.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile to black pepper.

• To store your dry roasted corn salsa, transfer it to an airtight container. Make sure the container is clean and dry to maintain the freshness of the vegetables.
• Place the container in the refrigerator. Your salsa will stay fresh for up to 3-4 days. The flavors might even meld together more beautifully over time.
• If you wish to freeze the salsa, portion it into freezer-safe bags or containers. Flatten the bags to save space and ensure even freezing.
• Label the bags or containers with the date. This will help you keep track of how long the salsa has been stored.
• When you're ready to enjoy the salsa, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• Once thawed, give the salsa a good stir. The texture might be slightly different, but the flavors will still be delightful.
• If you notice any excess liquid after thawing, simply drain it off before serving.
• For an extra burst of freshness, consider adding a squeeze of lime juice or a handful of freshly chopped cilantro before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover dry roasted corn salsa to the skillet.
  3. Stir occasionally until the corn and other ingredients are warmed through, about 5-7 minutes.
  4. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the dry roasted corn salsa in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the dry roasted corn salsa evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the salsa is heated through.
  5. Remove from the oven and serve immediately.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the dry roasted corn salsa in an air fryer basket or tray.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 2-3 minutes if necessary.
  5. Serve immediately.

• Skillet: A flat-bottomed pan used for dry roasting the corn kernels to achieve a slightly charred texture.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Spatula: A utensil used to stir the corn kernels occasionally while roasting them in the skillet.

• Knife: A sharp tool used for dicing the cherry tomatoes, red onion, and mincing the jalapeño.

• Cutting board: A flat surface used to safely chop and dice the vegetables.

• Citrus juicer: A tool used to extract juice from the lime efficiently.

• Measuring cups: Used to measure out the corn kernels and other ingredients accurately.

• Measuring spoons: Used to measure out salt and black pepper to taste.

• Serving bowl: A bowl used to serve the salsa once it is prepared.

• Refrigerator: An appliance used to store the salsa if you choose to refrigerate it for later.

Use frozen corn: Opt for frozen corn instead of fresh to skip the shucking and cutting process.

Pre-diced vegetables: Purchase pre-diced red onion and cherry tomatoes to save chopping time.

Minced jalapeño in a jar: Use jarred minced jalapeño to avoid handling and chopping fresh peppers.

Cilantro paste: Substitute fresh cilantro with cilantro paste for quicker preparation.

Lime juice bottle: Use bottled lime juice instead of juicing a fresh lime.