Classic Salsa with Roasted Corn

By vealam

Ingredients

• 1 – 28 ounce can whole tomatoes with juice
• 2 – 10 ounce cans Rotel (Rotel comes in regular, medium, and hot varieties – choose based upon your preference)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 jalepeno, seeds removed if you want to keep the salsa mild, chopped
• 1/2 cup cilantro, chopped
• 1 ear of corn, roasted
• Butter
• Juice from 1 lime
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from centercutcook.com

Preparation

Step 1

Heat a grill pan to medium high heat. Clean the husks off of 1 ear or corn. Lightly butter the corn, then wrap it tightly with foil. Place on a grill pan for 15-20 minutes, rotating frequently. Remove the foil from the corn and allow to continue cooking for a few more minutes to get the charred marks on the corn. Remove the corn from the grill pan, and cut the corn off the cob.
In your food processor or a powerful blender like the Vita-Mix, combine whole tomatoes, rotel, chopped onion, minced garlic, chopped jalepeno, cilantro, corn, sugar, salt, cumin, and lime juice. Pulse it a few times until the salsa has reached your desired consistency.
Enjoy!