Ingredients
-
2
-
15
-
2
-
2
-
1/2
-
1/8
-
3
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
Roasted Corn and Garlic Salsa (Southwest), This recipe was found in the 1997 cookbook, Vegetarian Planet Preparation time does not include the 1 hour needed for the flavors of the salsa to develop , Delicious!! I followed the recipe exactly I didn’t realize how wonderful roasted corn and garlic slices can be I could just eat that by itself We also ate this with whole grain Tostitos for our Sunday lunch Made for Zaar 1-2-3 Hits Tag Game 2011 , This is a very flavorful and healthy snack We enjoyed this with whole grain Tostitos used frozen corn and just left out the water We will enjoy this often Thanks for posting Made for PRMR
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
in a Roasting Pan, Combine Corn Kernels & Sliced Garlic & Mix Well. |
|
3
Done
|
Drizzle Olive Oil Over the Corn, Then Add the Water, Salt & Pepper, Mixing Well. |
|
4
Done
|
Roast Corn & Garlic, Uncovered For 20 Minutes. |
|
5
Done
|
in a Bowl, Combine Tomatoes, Corn/Garlic Mixture, Lime Juice, Jalapeno & Cilantro. |
|
6
Done
|
Stir Well, Then Let the Salsa Stand For 1 Hour at Room Temperature to Develop the Flavors. |
|
7
Done
|
Serve Salsa Immediately or Store in a Sealed Container in the Refrigerator For Up to 4 Days ~ It Is, However, Best the Day It's Made! |
