Roasted Corn Salsa Cups

This is a delicious way of making salsa. Roasted corn is blended with other veggies to make a quick salsa as a game day snack.

Tailgating parties are a tradition here in Florida and the rest of the Country. I don’t know how the rest of the country does tailgating parties, but in Florida we tend to go ALL out for each tailgate party.

Most of the tailgaters will show up with painted faces, hair and hands. The painted chest is also very common and everyone is happy to wear the love of their team on their sleeve, quite literally.

A tailgating party without food is a like a birthday party without cake! I am happy to say that I haven’t attended a single tailgating party that didn’t have food and alcohol flowing freely.

My favorite foods to eat at tailgating parties are finger foods. They are easy to consume and always very delicious.

Nothing says Tailgating like salsa. There are so many varieties of salsa that sometimes it is hard to choose. Having salsa in mini and ready-to-eat cups makes it very convenient. The cups turned out better than having chips for the salsa.

I have made tomato salsas in the past for tailgating parties and they always go over very well.  My 5 tomato salsa is the most requested salsa recipe for any tailgating parties I attend.  Tomatoes, in all forms, are perfect for salsa.

Being a tomato aficionado, I can tell when a tomato is packed. The red California tomatoes are some of the best tomatoes in the world. They are juicy, ripe and plump.

I am making myself hungry just thinking about them…

What is your favorite kind of Hunt’s tomatoes?

How to make Roasted Corn Salsa Cups

1) Preheat oven to 450 degrees

2) Take 4 cloves of garlic and cut them into half. Place them in a small bowl and add 1 tsp of extra virgin olive oil

3) Add ¼ tsp of oregano to the garlic and mix well.

4) Cut out about a 4” by 4” pieces of foil and place the garlic mixture in it. I like to leave the oil in the bowl. Fold all sides and turn it into a pouch. Set it aside. Also set aside the bowl with any left over oil.

5) Take ½ of a yellow onion and cut it into large chunks. Do the same for ½ of a red onion

6) Add 1 tbsp of extra virgin olive oil to the onions. Don’t worry if it is a lot. The extra oil will be used up later for the corn.

7) Add a ¼ tsp of salt to the onions

8) Add ¼ tsp of oregano to the bowl

9) I like to put the onions mixture in a casserole dish and roast them. I find it roasts better that way, but you can choose a baking dish. Transfer the onion mixture to the dish and place it in the oven. I like to put the onions only and leave the oil in the bowl. Place the dish and the garlic pouch in the bottom level

10) Remove the husks from the corn. For this recipe, I used a whole ear of corn. Take the left over oil from the garlic and put it into the bowl that had onions. Baste the corn and half a red bell pepper. There should be enough oil left over to baste both veggies.

11) I roasted them in the oven because I don’t own a grill. If you have a grill, use that instead. You can roast all the veggies in this recipe. I like to roast them separately because it’s easier to cut them when we assemble the salsa.

12) Remove the onions after they have charred around the edges. Remove the garlic too. Let them cool for a few minutes and then roughly chop the onions and the garlic. Put them in the mixing bowl.

13) Once you have removed the onions and garlic, turn the oven to broil and broil corn and peppers. Turn the corn until it is brown on all sides. Remove them from the oven and cool for a few minutes.

14) While the corn and pepper are cooling, cut pastry sheets into 3” by 3” squares. You will need about 60 of these squares.

15) Using PAM cooking spray, I sprayed the mini muffin trays and placed about 3 per slot. I did a bad job of molding them to the shape of the muffin hole. I like them rough and non-symmetrical. Also spray a small amount of PAM cooking spray inside the cup shapes. I made about 20 and still had some roasted salsa left over. Toast for about 5-7 minutes or until the cups are brown.

16) Remove the skin from the pepper and chop them up roughly. Put them in the mixing bowl.

17) Remove the kernal by using a knife. It is much faster this way. Put the corn in the mixing bowl.

18) Add the Hunt’s diced tomatoes to the mixing bowl. Just look at how vibrant and juicy these tomatoes look. YUM!

19) Add 1 Jalapeno cut into circles.

20) Add 2 tsp of lemon juice.

21) Add chopped green apples

22) Add freshly chopped basil

23) Mix well. Make taste adjustments at this point and set aside. Place the salsa in the cups at the time of serving because they will get soggy.

Roasted Corn Salsa Cups

Rini

This is a quick salsa recipe for game day. My tailgating parties always have this quick salsa recipe.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Mexican

Servings 5 People

Calories 93 kcal

Ingredients

  

1x2x3x

• 1 cup Diced tomatoes I used Hunt's Diced Tomatoes
• 1 whole corn
• 1/2 red bell pepper
• 4 cloves garlic Cut into halves
• 1 tsp extra virgin olive oil for the garlic
• ¼ tsp oregano
• ½ yellow onion
• ½ red onion
• 1 tbsp extra virgin olive oil for the onions
• ¼ tsp Kosher salt for the onions
• ¼ tsp oregano for the onions
• 20 pieces pastry sheets cut into 3" by 3" shapes
• 1 Jalapeno
• 2 tsp lemon juice freshly squeezed
• 1 cup green apples roughly chopped
• 2 tsp basil chopped

Instructions

 

• Preheat oven to 450 degrees
• Place garlic, oregano and oil in a small bowl. Mix well
  
• Cut out about a 4” by 4” foil and place the garlic mixture in it. I like to leave the oil in the bowl. Fold all sides and turn it into a pouch. Set it aside. Also set aside the bowl with any left over oil.
• Take ½ of a yellow onion and cut it into large chunks. Do the same for ½ of a red onion
• Add 1 tbsp of extra virgin olive oil to the onions. Don’t worry if it is a lot. The extra oil will be used up later for the corn.
• Add a ¼ tsp of salt to the onions
• Add ¼ tsp of oregano to the bowl
• I like to put the onions mixture in a casserole dish and roast them. I find it roasts better that way, but, you can choose a baking dish. Transfer the onion mixture to the dish and place it in the oven. I like to put the onions only and leave the oil in the bowl. Place the dish and the garlic pouch in the bottom level
• Remove the husks from the corn. For this recipe, I used one whole corn. Take the left over oil from the garlic and put it into the bowl which had onions. Baste the corn and half a red bell pepper. There should be enough oil left over to baste both veggies.
• I roasted them in the oven because I don’t own a grill. If you have a grill, use that instead. You can roast all the veggies in this recipe. I like to roast them separately becaue it will be easier to cut them when we assemble the salsa.
• Remove the onions after they have charred around the edges. Remove the garlic too. Let them cool for a few minutes and then roughly chop the onions and the garlic. Put them in the mixing bowl.
• Once you have removed the onions and garlic, turn the oven to broil and broil corn and peppers. Turn the corn until it is brown on all sides. Remove them from the oven and cool for a few minutes.
• While the corn and pepper are cooling, cut pastry sheets into 3” by 3” squares. You will need about 60 of these squares.
• Using PAM cooking spray, I sprayed the mini muffin trays and placed about 3 per slot. I did a bad job of molding them to the shape of the muffin hole. I like them rough and non-symmetrical. Aslo spray a small amount of PAM cooking spray inside the cup shapes. I made about 20 and still had some roasted salsa left over. Toast for about 5-7 minutes or until the cups are brown.
• Remove the skin from the pepper and chop them up roughly. Put them in the mixing bowl.
• Remove the kernel by using a knife. It is much faster this way. Put the corn in the mixing bowl.
• Add the Hunt’s diced tomatoes to the mixing bowl. Just look at how vibrant and juicy these tomatoes look. YUM!
• Add 1 Jalapeno cut into circles.
• Add 2 tsp of lemon juice.
• Add chopped green apples
• Add freshly chopped basil
• Mix well. Make taste adjustments at this point and set aside. Place the salsa in the cups at the time of serving because they will get soggy.

Nutrition

Calories: 93kcalCarbohydrates: 11gProtein: 1gFat: 5gSodium: 133mgPotassium: 183mgFiber: 1gSugar: 5gVitamin A: 470IUVitamin C: 27.3mgCalcium: 24mgIron: 0.7mg

Tried this recipe?Let us know how it was!