Ready in just a few simple steps, and perfect for busy weeknights or a weekend picnic, this recipe combines the smoky sweetness of freshly roasted corn with the zesty punch of our Salsa Roja.

SERVES 4-8

INGREDIENTS:

1 jar Salsa Roja
1/2 cup fresh sweet corn kernels (a whole cob)
Chopped fresh cilantro (optional)

PREPARATION:

Place a damp towel or a cutting board under the corn cob to prevent slipping and to catch the kernels. You can also use a wide bowl or rimmed cookie sheet.

Cut off the ends of the corn cob to create flat surfaces. Stand the cob upright on a flat end and using a sharp knife, slice downward from the top of the cob, cutting off the kernels in strips. Rotate the cob and repeat until all kernels are removed.

Roast the kernels in a very hot cast-iron pan without any oil for about 2 minutes, mixing constantly. Let cool.

Roughly chop the cilantro (leave out the stems) and mix with the salsa in a bowl. Chill for a couple of hours, or serve at room temperature with your favorite corn chips.

• Note: we don’t recommend canned corn for roasting, as ir will not hold up to the heat and will fall apart in the pan.