Hoffman Media


Tomato Salsa

Tomato Salsa

1 cup fresh bicolored corn kernels cut from cob
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon ground red pepper
1 1/2 cups finely chopped gourmet heirloom tomatoes
1/2 cup chopped green onion
2 tablespoons extra-light olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
3/4 teaspoon ground black pepper

• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, toss together corn, butter, and red pepper. Spread corn mixture in a single layer on prepared baking sheet.
• Roast until most corn is beginning to brown, 12 to 15 minutes. Remove from oven, and let cool slightly.
• In a medium bowl, combine roasted corn mixture, tomatoes, green onion, oil, lemon juice, salt, and pepper, tossing to coat. Reserve until needed.

Pictured with Broiled Grouper and Basil Vinaigrette

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