Pico De Gallo with Vidalia Onions Recipe We were inspired by a huge bag of Vidalia Onions we received after our recent farm tour and visit to the Vidalia Onion Festival. There were tons...
Roasted Corn Salsa
ROASTED CORN SALSA
2 tbsp olive oil
2 ears of corn, shuck it and cut the corn off the ear
1 medium orange pepper, small dice
1 small sweet onion, small dice
2 tbsp cilantro, chopped
salt and pepper to taste
Heat the olive oil in a saute pan over high heat until hot. Add the corn and cook for one minute. Add the peppers and onions. Saute untill charred.
The key is to not mess with the pan. Give it a stir, and then let it cook untouched for 45 seconds. Stir again and repeat.
It's done when the corn and peppers have taken on a nice brown char.
Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
We put this fabulous Roasted Corn Salsa on our Asian BBQ Brisket Tacos!