with spring in full swing and summer approaching i look forward to one of my favorite things: eating corn! i was lucky enough to get my hands on some sunshine sweet corn from a collective of family farmers in florida. the best thing about this corn? it’s especially sweet and is in peak season in april and may – two months before summer!
the folks over at sunshine sweet corn have got a fun pinterest contest running – pin any of the recipes you see here with the hashtag #sweetlife and be automatically entered to win some great prizes from brands like le crueset and williams sonoma. be sure to hop on over to their site for the full details and enter for your chance to win.
ROASTED CORN SALSA
2 tablespoons olive oil
4 ears Supersweet corn, husked
1 cup chopped red bell pepper
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 red onion, finely chopped (about 1/3 cup)
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1. preheat oven to 500°f. place ears in shallow roasting pan; brush with 2 tablespoon of the oil. roast until corn is tender and some kernels begin to turn golden brown, about 7 minutes, turning once.
2. remove from heat; cool. using a sharp knife, cut kernels from corn ears (makes about 2 cups).
3. combine rest of the ingredients and enjoy with chips!
+ THIS POST IS SPONSORED BY SUNSHINE SWEET CORN. ALL CONTENT, IDEAS, AND WORDS ARE MY OWN. THANK YOU FOR YOUR SUPPORT +
PHOTOS BY JENNIFER CHONG
