Karen's Fresh Caramelized Corn and Roasted Tomato Salsa

Fresh Corn and Roasted Tomato Salsa in a black bowl

5 from 1 vote

Karen's Fresh Caramelized Corn and Roasted Tomato Salsa

Charred and stirred in a skillet, then cooled, this summer salsa packs a lot of flavor! It’s the kind of salsa you can polish off with a spoon… kind of tastes great all by itself!12

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, salsa

Cuisine: American

Keyword: corn and roasted tomato salsa, fresh corn & tomato salsa, summer salsa

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 large cast iron skillet

Ingredients

1 tablespoon neutral oil*
3 ears fresh corn
1/4 teaspoon sea salt
1/2 cup onion peeled, diced ¼ ”
1/4 cup shallots peeled, diced ¼ ”
2 large garlic cloves peeled and minced
3/4 cup diced tomatoes from 14.5 ounce can (drain the juice and reserve)
2 teaspoons fresh jalapeño peppers minced, or hot cherry peppers from jar
1/4 teaspoon smoked paprika
2 tablespoons tomato paste
1 1/4 cups tomato juice drained from canned tomatoes
1/2 teaspoon sugar
1/2 teaspoon red wine vinegar
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon sea salt
2 - 3 tablespoons fresh garlic scapes (optional) but love
3 tablespoons fresh parsley cleaned and chopped

Instructions

Clean corn and cut the kernels off the cob. Add 1T. neutral oil to a large skillet or wok. Raise heat to high. When the oil has just started to smoke, add all the corn. Stir to coat, then let the corn caramelize, NOT STIRRING. After 2 minutes, the corn will be colored, stir, up and add 1/4 t. salt and let caramelize one minute more.
Remove the corn to a bowl, set aside. Clean out the pan, add 1 T. olive oil. Raise heat to medium – low, add the onion, shallot and garlic. Stir and let soften for 5 minutes. Add the diced tomatoes, raise heat to high. Let the tomatoes roast in the pan, until they are colored, but not scorched. This will give the salsa a nice roasted flavor.
After 2 minutes, add the next 8 ingredients – jalapeño through salt. Bring the mixture to a boil, then simmer uncovered for 5 minutes. Add 2 – 3 tablespoons of finely cut fresh garlic scapes now if you have them. Add the reserved corn, cook just 5 minutes over low heat to blend the flavors. Remove the salsa to a bowl, add the chopped parsley. Cool, then refrigerate.
Add 1/2 cup of chopped summer heirloom tomatoes to the cold salsa if you like.
Serve cold or room temperature with your favorite organic tortilla chips. Works wonderfully over grilled chicken or fish.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition