Roasted Corn and Cumin Salsa
4 servings
30 minutes
Roasted corn and cumin salsa is a sunny dish infused with the spirit of Mexican cuisine. The origins of this recipe delve into the depths of traditional South American flavors, where corn is a staple food. Roasted corn acquires a rich, slightly smoky aroma that perfectly complements the refreshing tang of lime and the spicy warmth of cumin. Chopped cilantro adds brightness, making the flavor even fresher and more complex. This salsa is great as a standalone snack, a side for meat or fish dishes, and as a filling for tacos and burritos. It adds textural complexity and vibrant heat to any table, conveying Mexican character in every spoonful.
1
Heat the skillet over medium heat. Place the corn cobs and roast on all sides until golden brown for about 8 minutes. Let cool slightly and cut the kernels off with a sharp knife. Transfer to a bowl.
- Corn on the cob: 2 pieces
2
Add lime juice, cilantro, and cumin. Mix well.
- Lime juice: 1 tablespoon
- Chopped cilantro (coriander leaf): 1 tablespoon
- Ground cumin: 0.1 teaspoon
