Roasted Corn Cobs and Salsa
by Dhara Mehta
13 Dec 2014
This recipe has been viewed 2866 times
Enjoy this low cal meal in itself to shed off those extra pounds.
Tangy salsa on the corn cob will be filling your stomach for long and colorful combination is a treat to your eyes.
Roasted Corn Cobs and Salsa recipe - How to make Roasted Corn Cobs and Salsa
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 corn cobs
For The Salsa
3/4 cup finely chopped tomatoes
2 finely chopped green chillies
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
lemon juice
salt to taste
finely chopped coriander (dhania)
Method
For salsa
How to proceed
- Method
- Roast the corn cobs on slow flame on direct flame.
- If you have barbecue pit or griller at home you can use that too.
- When the corn is nicely roasted from all the sides remove from flame and keep them in a plate.
For salsa
- For salsa
- Mix all the ingredients in a bowl and keep aside.
How to proceed
- How to proceed
- Keep the corn in horizontal position and cut three pieces from 1 corn.
- Make three more from second corn.
- Now take the thick part of the corn cob and place it in a vertical position and cut through the center so as to make 2 parts.
- Cut and discard the inner hard core of the cob.
- In a serving plate arrange the cobs in a circle surrounding the salsa.
- Serve immediately.
Outbrain