Roasted Corn Salsa
Ingredients
- 4 ears of corn, husked
- 2 limes, juiced
- 4 tomatoes, seeded and diced
- 2 red onions, finely chopped
- 1 to 2 Jalapeños
- 1/2 bunch fresh cilantro, chopped
- 3 cloves garlic
- Salt and Pepper to taste
Other Items You Will Need
- Aluminum Foil
- Metal Tongs
You can save water on the trail by pre-washing your vegetables at home. Go ahead and husk the corn and individually wrap each ear with aluminum foil.
This recipe can be prepared on the trail or made ahead of time at home. To prepare the salsa on the trail, begin by building a camp fire in one side of a fire ring to create coals for roasting the corn. Move the hot coals to the open side of the fire ring and place the corn on top. Roast,using tongs to rotate 90 degrees every 5 minutes, for 20 minutes or until the kernels are cooked through. Remove the corn from the coals and let cool to touch.
While the corn is roasting, slice the jalapeños in half, removing the stem and seeds. Place the jalapeños skin side down on a grate above the coals to blister the skins. When the skins have blistered, remove from heat and coarsely chop. Prepare the remaining ingredients, reserving the salt and pepper for later, add to a large mixing bowl. When the corn is cool enough to handle, remove the aluminum foil and cut the kernels from the cob. Combine the corn with the other ingredients, adding salt and pepper to taste.
We served our Roasted Corn Salsa along side a simple salad with romaine lettuce, grilled chicken, and a cilantro-lime salad dressing.
Preparation on the Trail
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| We used a Camp-Chef Lift-N-Grill for our camp fire |
This recipe can be prepared on the trail or made ahead of time at home. To prepare the salsa on the trail, begin by building a camp fire in one side of a fire ring to create coals for roasting the corn. Move the hot coals to the open side of the fire ring and place the corn on top. Roast,using tongs to rotate 90 degrees every 5 minutes, for 20 minutes or until the kernels are cooked through. Remove the corn from the coals and let cool to touch.
While the corn is roasting, slice the jalapeños in half, removing the stem and seeds. Place the jalapeños skin side down on a grate above the coals to blister the skins. When the skins have blistered, remove from heat and coarsely chop. Prepare the remaining ingredients, reserving the salt and pepper for later, add to a large mixing bowl. When the corn is cool enough to handle, remove the aluminum foil and cut the kernels from the cob. Combine the corn with the other ingredients, adding salt and pepper to taste.
We served our Roasted Corn Salsa along side a simple salad with romaine lettuce, grilled chicken, and a cilantro-lime salad dressing.