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    Roasted Corn and Tomato Salsa

    January 24, 2018 1 min read

    This isn’t a really traditional salsa, but when you don’t really have enough tomatoes and you need something to extend them, corn works great. I used frozen corn because a medieval ice age has descended upon Kentucky, so there’s no fresh corn to be had within my realm. However, if you are making this in summer when fresh sweet corn is everywhere, you could place the shucked whole cobs in the GoSun Sport, or place on the GoSun Grill to get some nice char. Save the husks-they work great to line the insert with for other dishes and will add a nice toasty corn flavor.


    Prep time: 5 minutes
    Cook Time: 20 minutes
    Yield: 1 cup salsa


    1 cup grape tomatoes, halved. Cherry works fine, or just diced up tomatoes of any kind

    1 cup corn

    ½ red onion, diced

    1 clove garlic, minced

    A small handful of cilantro, chopped. Just tear this off the top of the bunch. Not only can you use the stems, I think they add a nice little bit of texture.


    Mix everything but the cilantro in a bowl with salt, pepper and a squirt of olive oil. Put that into your GoSun Insert and let roast for 20 minutes until the tomatoes have given up their liquid and you start to see some color on the corn. Once cool, add the chopped cilantro.





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