I live on Long Island during the summer and we are famous for our corn. I buy dozens at a time but even my corn loving family can’t eat corn that fast. So besides corn on the cob, I love to make fresh polenta or cut it off the cobs and add it raw to slaws and salads. But did you know you can roast it too?
Roasting brings out a deeper corny flavor and changes the texture just slightly. Roasted corn can be added to slaws and salads but I love to make this corn salsa with it. It’s chewy, sweet, spicy and tangy. I love to serve it over the half shell (avocado, that is!) or you can dice the avocado and mix it in. Either way, it’s great in tacos, with rice, with potatoes, or chips.
Stuffed Avocado with Roasted Corn off the Cob Salsa
Roasted corn salsa. Yum!
Ingredients
- 4 ears corn
- Olive oil, for roasting
- Salt, to taste
- 1 jalapeno
- 1/2 red onion
- The juice of one lime
- Salt, to taste
Instructions
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Cut the corn off the cob. Toss with a little olive oil and salt. Turn out onto a lined baking sheet and roast in a 400 oven for 25 to 30 minutes, mixing around halfway through. Let cool.
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Dice the jalapeno, red onion, and juice the lime. Toss with the corn. Season with a pinch of salt. Taste and adjust. Enjoy!