Main Course: Roasted Corn Salsa
This is a great way to use up leftover corn on the cob to make a dish that can be used as a topping on burgers, burritos or simply to munch alongside roasted meats
- 4 cobs corn, pre-cooked
- 1 head garlic
- 2 tablespoons vegetable or olive oil
- ½ cucumber, roughly chopped
- 1 medium tomato, roughly chopped
- Juice of 1 lemon (About ¼ cup)
- ¼ teaspoon salt, pepper to taste
Directions for Preparation
- Slice off the bottom of the head of garlic. Place sliced-side down on a piece of aluminum foil. Pour the oil over the head of garlic. Fold up the corners of the foil and seal like a little package.
- On a hot grill, place the cobs of corn and the foil package containing the garlic.
- Let roast until some of the kernels have darkened. Repeat for the other side.
- Remove from the grill once all the sides of the corn are golden and the head of garlic is soft. To test softness, gently push down on the foil package with a metal spatula and the garlic should give.
- Carefully open the foil package to let the steam escape. Once cool to touch, pop out about 6 garlic cloves.
- In a medium bowl, using a fork mash the garlic cloves into a paste then stir together the remaining ingredients.
- Once the corn has cooled, run a sharp knife down the cob to release the kernels.
- Combine with the other salsa ingredients.
You can use frozen and canned corn in this recipe but ensure to drain well otherwise the salsa will be too watery. For added freshness, add ¼ cup of fresh cilantro that has been well washed and chopped. Use remaining roasted garlic to spread on toast for garlic bread.