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Roasted Corn and Pepper Salsa     Back to Mexican Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 0:40
A great topping for enchiladas and spanish rice

2 tablespoons olive oil
3 tablespoons butter
1/2 cup onions -- chopped
1 tablespoon minced garlic
2 1/2 cups water
2 teaspoons cumin
1/2 teaspoon chili powder
1/4 cup flour
1 can corn -- roasted
1/4 cup red bell pepper -- roasted
1/4 cup green bell pepper -- roasted
1/4 cup white wine
salt & pepper -- (to taste)
cayenne or red pepper -- (to taste)

Drain 1 can whole kernel corn and save the liquid. Coat the bottom of a small pan with olive oil (about 1 tablespoon). Pour the drained corn into the pan. Place in the oven and use broiler to roast the corn. Watch for the corn to brown. Stir occasionally. Remove and set aside when finished. Fresh corn on the cob (3 to 4 ears) may be used also. Leave the shucks on the corn and place in a 400 degree oven and bake for about 40 minutes. Remove from the oven and let cool. Remove the shucks and silk from the corn. Use a knife and cut kernels from the cobs. Set aside. In a large skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. When oil and butter are hot add the onions and garlic. Continue to cook until onions are well cooked. Add 1 cup of water and the liquid from the corn. Add the cumin and chili powder. Add the cayenne or red pepper if desired. Add the corn. Mix 1/4 cup of flour in 1/2 cup water. Add this mixture and mix well. Remove pan from burner and add the wine. After the wine is added return pan to burner. Add the roasted red and green bell peppers. Add the remaining 1 cup of water and cook until thickened.