Roasted Corn Salsa Cups

Roasted Corn Salsa Cups might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 20 calories, 0g of protein, and 1g of fat. This recipe serves 20 and costs 12 cents per serving. If you have jalapeno, oregano, lemon juice, and a few other ingredients on hand, you can make it. This recipe is liked by 12 foodies and cooks. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Healing Tomato. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a not so super spoonacular score of 30%. Roasted Corn Salsa Cups, Corn Cups with Salsa Shrimp Salad, and Avocado and Corn Salsa Wonton Cups are very similar to this recipe.

Servings: 20

 

Ingredients:

2 tsp of freshly chopped basil

1 whole corn

1 tbsp of extra virgin olive oil for the onions

1 tsp of extra virgin olive oil for the garlic

4 cloves of garlic and cut them into half

1 cup of green apples, roughly chopped

1 Jalapeno

¼ tsp of kosher salt for the onions

2 tsp of lemon juice, freshly squeezed

¼ tsp of oregano

¼ tsp of oregano for the onions

20 pieces of pastry sheets, cut into 3" by 3" shapes

1/2 of a red bell pepper

½ of a red onion

1 cup of Hunt's diced tomatoes

½ of a yellow onion

Equipment:

oven

bowl

aluminum foil

casserole dish

baking pan

grill

mixing bowl

mini muffin tray

knife

Cooking instruction summary:

Preheat oven to 450 degreesTake 4 cloves of garlic and cut them into half. Place them in a small bowl and add 1 tsp of extra virgin olive oilAdd tsp of oregano to the garlic and mix well. Cut out about a 4 by 4 foil and place the garlic mixture in it. I like to leave the oil in the bowl. Fold all sides and turn it into a pouch. Set it aside. Also set aside the bowl with any left over oil. Take of a yellow onion and cut it into large chunks. Do the same for of a red onionAdd 1 tbsp of extra virgin olive oil to the onions. Dont worry if it is a lot. The extra oil will be used up later for the corn.Add a tsp of salt to the onionsAdd tsp of oregano to the bowlI like to put the onions mixture in a casserole dish and roast them. I find it roasts better that way, but, you can choose a baking dish. Transfer the onion mixture to the dish and place it in the oven. I like to put the onions only and leave the oil in the bowl. Place the dish and the garlic pouch in the bottom levelRemove the husks from the corn. For this recipe, I used one whole corn. Take the left over oil from the garlic and put it into the bowl which had onions. Baste the corn and half a red bell pepper. There should be enough oil left over to baste both veggies. I roasted them in the oven because I dont own a grill. If you have a grill, use that instead. You can roast all the veggies in this recipe. I like to roast them separately becaue it will be easier to cut them when we assemble the salsa.Remove the onions after they have charred around the edges. Remove the garlic too. Let them cool for a few minutes and then roughly chop the onions and the garlic. Put them in the mixing bowl.Once you have removed the onions and garlic, turn the oven to broil and broil corn and peppers. Turn the corn until it is brown on all sides. Remove them from the oven and cool for a few minutes. While the corn and pepper are cooling, cut pastry sheets into 3 by 3 squares. You will need about 60 of these squares. Using PAM cooking spray, I sprayed the mini muffin trays and placed about 3 per slot. I did a bad job of molding them to the shape of the muffin hole. I like them rough and non-symmetrical. Aslo spray a small amount of PAM cooking spray inside the cup shapes. I made about 20 and still had some roasted salsa left over. Toast for about 5-7 minutes or until the cups are brown. Remove the skin from the pepper and chop them up roughly. Put them in the mixing bowl.Remove the kernel by using a knife. It is much faster this way. Put the corn in the mixing bowl.Add the Hunts diced tomatoes to the mixing bowl. Just look at how vibrant and juicy these tomatoes look. YUM!Add 1 Jalapeno cut into circles.Add 2 tsp of lemon juice.Add chopped green applesAdd freshly chopped basilMix well. Make taste adjustments at this point and set aside. Place the salsa in the cups at the time of serving because they will get soggy.

 

Step by step:


1. Preheat oven to 450 degrees

2. Take 4 cloves of garlic and cut them into half.

3. Place them in a small bowl and add 1 tsp of extra virgin olive oil

4. Add tsp of oregano to the garlic and mix well.

5. Cut out about a 4 by 4 foil and place the garlic mixture in it. I like to leave the oil in the bowl. Fold all sides and turn it into a pouch. Set it aside. Also set aside the bowl with any left over oil. Take of a yellow onion and cut it into large chunks. Do the same for of a red onion

6. Add 1 tbsp of extra virgin olive oil to the onions. Dont worry if it is a lot. The extra oil will be used up later for the corn.

7. Add a tsp of salt to the onions

8. Add tsp of oregano to the bowlI like to put the onions mixture in a casserole dish and roast them. I find it roasts better that way, but, you can choose a baking dish.

9. Transfer the onion mixture to the dish and place it in the oven. I like to put the onions only and leave the oil in the bowl.

10. Place the dish and the garlic pouch in the bottom level

11. Remove the husks from the corn. For this recipe, I used one whole corn. Take the left over oil from the garlic and put it into the bowl which had onions. Baste the corn and half a red bell pepper. There should be enough oil left over to baste both veggies. I roasted them in the oven because I dont own a grill. If you have a grill, use that instead. You can roast all the veggies in this recipe. I like to roast them separately becaue it will be easier to cut them when we assemble the salsa.

12. Remove the onions after they have charred around the edges.

13. Remove the garlic too.

14. Let them cool for a few minutes and then roughly chop the onions and the garlic.

15. Put them in the mixing bowl.Once you have removed the onions and garlic, turn the oven to broil and broil corn and peppers. Turn the corn until it is brown on all sides.

16. Remove them from the oven and cool for a few minutes. While the corn and pepper are cooling, cut pastry sheets into 3 by 3 squares. You will need about 60 of these squares. Using PAM cooking spray, I sprayed the mini muffin trays and placed about 3 per slot. I did a bad job of molding them to the shape of the muffin hole. I like them rough and non-symmetrical. Aslo spray a small amount of PAM cooking spray inside the cup shapes. I made about 20 and still had some roasted salsa left over. Toast for about 5-7 minutes or until the cups are brown.

17. Remove the skin from the pepper and chop them up roughly.

18. Put them in the mixing bowl.

19. Remove the kernel by using a knife. It is much faster this way.

20. Put the corn in the mixing bowl.

21. Add the Hunts diced tomatoes to the mixing bowl. Just look at how vibrant and juicy these tomatoes look. YUM!

22. Add 1 Jalapeno cut into circles.

23. Add 2 tsp of lemon juice.

24. Add chopped green apples

25. Add freshly chopped basil

26. Mix well. Make taste adjustments at this point and set aside.

27. Place the salsa in the cups at the time of serving because they will get soggy.


Nutrition Information:

Quickview
20k Calories
0.3g Protein
1g Total Fat
2g Carbs
2% Health Score
Limit These
Calories
20k
1%

Fat
1g
2%

  Saturated Fat
0.15g
1%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
34mg
2%

Get Enough Of These
Protein
0.3g
1%

Vitamin C
6mg
8%

Vitamin A
177IU
4%

Vitamin K
2µg
2%

Manganese
0.04mg
2%

Fiber
0.46g
2%

Vitamin E
0.27mg
2%

Vitamin B6
0.04mg
2%

Potassium
45mg
1%

Folate
5µg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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