Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.
Roasted Corn Salsa (Print this)
Aromatic cilantro and sweet corn turn this crowd pleaser into a real South-Western treat. No fresh corn? Frozen corn roasted or straight from the package works, too.

Preparation Time – 20 Minutes
Cooking Time – 35 Minutes

* 4 ears yellow corn, husked
* 2 teaspoons olive oil
* 1 large red tomato, chopped
* 1 small jalapeño pepper, seeded and deveined (optional)
* 1 garlic clove, minced
* 2 tablespoons diced red pepper
* 2 tablespoons olive oil
* 1 tablespoon cider vinegar or fresh lime juice
* 1 tablespoon fresh chopped cilantro
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/8 teaspoon ground cumin

Oven method:
PREHEAT oven to 400 degrees.
BRUSH corn with olive oil.
PLACE ears of corn on a baking sheet.
ROAST 15-20 minutes until ears start to turn a light golden brown.

Grill method:
PLACE ears of corn directly on grill. (Olive oil is not needed.)
GRILL corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10-15 minutes on a hot grill.)

In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.

Makes about 4 cups (8 - ½ cup servings)

Serving Size: 8
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