Roasted Corn And Tomato Salsa Recipes

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
• Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
• Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
• Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
• Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Steps:

• Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Steps:

• Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

Steps:

• Roast the Corn
• Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
• Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
• Prepare the Salsa
• While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
• Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
• Prepare the Tuna
• Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
• Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
• Assemble the Dish
• Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
• Cooking Notes
• INGREDIENTS
• Frozen Corn
• If you are using frozen corn, measure the amount needed before defrosting.
• Tuna Steaks
• Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
• TECHNIQUES
• Searing Tuna
• Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
• Roasting Corn
• For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
• ADVANCE PREPARATION
• The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
• The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.