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Roasted Corn Salsa
If you have an air fryer, place the three shucked ears of corn into the air fryer basket and cook for 15 minutes at 390 degrees. If you don't have an air fryer, move onto the next step. Preheat oven to 400 degrees. Chop the tomato, bell pepper, hot pepper, red onion, and cilantro or parsley. Place shucked ears of corn on a parchment or silpat lined baking sheet then roast the corn for 15 minutes o. . .
Prep Time: 00:15
Cook Time: 00:15
3 medium ears of corn, shucked and strings removed
1 large slicing tomato, diced
1/2 a bell pepper, diced
1/2 cup cilantro, or parsley
1/4 cup red onion, finely diced
1 serrano or jalapeno pepper (optional), seeds removed and finely diced
juice of two limes
1/4 tsp salt
1/4 tsp black pepper
1If you have an air fryer, place the three shucked ears of corn into the air fryer basket and cook for 15 minutes at 390 degrees. If you don't have an air fryer, move onto the next step.
2Preheat oven to 400 degrees.
3Chop the tomato, bell pepper, hot pepper, red onion, and cilantro or parsley.
4Place shucked ears of corn on a parchment or silpat lined baking sheet then roast the corn for 15 minutes or until lightly golden and make sure to rotate them half way through cooking time.
5Allow the ears of corn to cool, then place the ears of corn in a large bowl. Position the ear of corn over the bowl and scrape off the kernels using a sharp knife. Add in the rest of the chopped ingredients, lime juice, and salt & pepper. Stir until combined then cover the bowl and allow to cool in the refrigerator until ready to serve.
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