This easy corn salsa has a great depth of flavor, thanks to the air fryer.
“Roasting” the corn, pepper and tomatoes brings out smoky and caramelized notes in the vegetables.
Remove and discard stems from jalapeno (or serrano).
Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
If desired, remove and discard seeds.
Cut corn in half, if needed, to fit in the air-fryer basket.
Transfer the pepper and corn to a large bowl.
Add tomatoes, onion and garlic.
Drizzle with oil and toss to coat.
Transfer the vegetables to a wire rack to cool, about 15 minutes.
Peel the garlic cloves, discarding skins.
Cut the corn kernels off the cobs.
Transfer the vegetables, garlic and half the corn to a food processor or blender.
Add cilantro, lime juice to taste and salt.
Pulse until finely chopped.
Stir in cumin and the remaining corn.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
