Grilled corn and paprika salsa

This salsa is fantastic with beans in a burrito, in enchiladas, a topping for a tostada, or simply as a dip for nacho chips! Anyway you use it, it is goooooooood! Smaklig måltid!
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Servings
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Servings
people
Ingredients
  • 1 cornstick pre-cooked (or 1 stick = 1/2 small can, ca 60g)
  • 1/2 bell peppers
  • 1/2 red onions
  • 1 tomato
  • 2 garlic cloves medelstora
  • 1 1/2 tbsp olive oil extra virgin
  • 1 pinch cumin, ground
  • 1 pinch salt
Units:
Instructions
  1. Cut the corn from the cob. Finely dice the paprika.
  2. Warm a frying pan on high heat until it begins to smoke. Add the corn and the paprika and evenly spread over the surface of the pan. Leave for 1 minute. Stir and spread out again and leave for 1 minute more. Repeat this grilling sequence 4 times then transfer to a large plate to cool.
  3. Finely chop the tomato and red onion, press the garlic and add to a bowl with oil, cumin and the salt . Stir in the cooled corn and paprika. Leave for 10 minutes and season more if desired.
Recipe Notes

Grilled corn and paprika salsa is best served with:

mn 2015

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