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Tostaditas with Roast Corn Salsa
Nb persons: 24
Yield:
Preparation time: 15 minutes
Total time: 1 hour
Source:
| 1/2 ear | corn, (or 1/2 cup frozen kernels) |
| 1/2 | red pepper, seeded and quartered |
| 1/2 | green chili, seeded and finely chopped |
| 1/2 medium | red onion, finely chopped |
| 1 Tbsp | finely chopped cilantro leaves |
| 1 Tbsp | lime juice |
| 1 Tbsp | olive oil |
| 24 | Tostaditas |
Preheat oven to 350 degrees.
Rinse corn under cold water to moisten. Place corn and pepper quarters on a sheet pan. Roast for 25 minutes. Remove pepper and peel and seed. Roast corn for another 20 minutes.
Finely dice the pepper. When corn is cool, cut the roasted kernels from the cob with a sharp knife. Combine corn, peppers, chili, onion, cilantro, lime and oil. Add salt and pepper to taste. Cover and refrigerate for 1 hour to allow flavors to blend. Top tostaditas with salsa.
Make salsa up to 1 day in advance, but do not add the cilantro more than 3 hours before serving to preserve color.
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