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Roasted Garlic Corn Salsa

Save time by roasting the garlic before you need it. Use the remaining roasted garlic to spread on toast for garlic bread. This is a great way to use up leftover corn on the cob to make a dish that can be used as a topping on burgers, burritos or simply to munch alongside roasted meats.

Roasted Garlic Corn Salsa

TIME

Prep: 60 mins

SERVINGS

Servings: 2-3 cups

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INGREDIENTS

  • 4 cobs corn, pre-cooked or 2 cans corn niblets, well-drained
  • 1 head garlic
  • 2 tablespoons vegetable or olive oil
  • ½ cucumber, roughly chopped
  • 1 medium tomato, roughly chopped
  • juice of 1 lemon (about . cup)
  • ¼ teaspoon salt, pepper to taste

PREPARATION

  • Preheat the oven to 350°F.
  • Slice off the bottom of the head of garlic. Place the sliced side down on a piece of aluminum foil. Pour the oil over the head of garlic. Fold up the corners of the foil and seal like a little package.
  • Place the garlic foil package in the oven for 45 minutes.
  • Let roast until some of the kernels have darkened. Repeat for the other side.
  • Carefully open the foil package to let the steam escape. Once cool to touch, pop out about 6 garlic cloves.
  • In a medium bowl, using a fork mash the garlic cloves into a paste.
  • If using corn on the cob, run a sharp knife down the cob to release the kernels.
  • Add the corn to the bowl with the garlic paste and stir together the remaining ingredients.
Sidescucumbergarlicnibletsolive oiltomato
bowl of Oatmeal with blueberries sprinkled on top

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