Roasted Jalapeno Corn Salsa
1 cup frozen corn kernels
1 medium-sized jalapeno, roasted (directions follow), seeded and finely diced
1/4 red onion, finely diced
1/4 cup chopped cilantro
Juice of 1 lime
1/4 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
- To roast the jalapeno, preheat the oven to 425. Place the jalapeno on a baking sheet lined with aluminum foil. Drizzle with a little olive oil, and sprinkle with salt and pepper. Rub the jalapeno until it is covered evenly with the oil, salt, and pepper. Place in the oven, and roast for 10-15 minutes, until the skin is blistered. Once out of the oven, place in a plastic baggie for 5 minutes. Pull off the skin, seed the jalapeno, and finely dice it.
- Heat a small skillet over medium-high heat. Once very hot, add the frozen corn. Stir/shake the pan frequently, until the corn is nice and dark golden, about 2 minutes. Pour into a bowl and set aside.
- Add the jalapeno, red onion, cilantro, lime juice, and salt and pepper to the corn. Chill for 30 minutes for the flavors to blend together, or serve immediately.
Adapted from How Sweet Eats