roasted corn salsa cups recipe
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Roasted Corn Salsa Cups

This is a quick salsa recipe for game day. My tailgating parties always have this quick salsa recipe.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 People
Calories 93
Author Healing Tomato

Ingredients

  • 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: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Sodium: 133mg | Potassium: 183mg | Fiber: 1g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 27.3mg | Calcium: 24mg | Iron: 0.7mg