And not just because I requested it.
I have loved hearts of palm since the minute I mistook them for string cheese* in a salad in Costa Rica–
—but I have really only ‘cooked’ with them once, to make a Hearts of Palm + Zucchini ‘Ceviche‘ Salad.
The inspiration for this recipe was Bobby Flay’s Roasted Corn Salsa, which my aunt, Madeline, made–to much acclaim–over the Fourth of July in Wisconsin.
I was somewhat fixated on the concept of roasting frozen corn, as it was not only delicious, it put me in the mind of a long lost* Roasted Corn + Black Eyed Pea Salsa recipe I loved involving the same technique.
*long lost [adj.] not on myrecipes.com with the rest of the Cooking Light archives, for reasons no one can determine, but can be found on the internet if you look hard enough (or just google “Cooking Light roasted corn black bean salsa”)
This is not salsa. It is pico (de gallo).
Or you can just eat it on its own.
Hearts of Palm and Roasted Corn Salsa
- 16 oz. frozen sweet white corn, thawed
- 14.1 oz. can hearts of palm, drained and chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup tomatillo, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh lime juice
- 3 Tbsp. finely chopped, seeded jalapeno
- salt and pepper, to taste
- Spread corn out on a baking sheet coated with cooking spray.
- Bake at 350 degrees for about 30 minutes, stirring occasionally, or until the corn starts to brown.
- While corn cooks, combine remaining ingredients in a large mixing bowl.
- Allow corn to cool slightly–mostly so you don’t burn yourself when you cannot resist eating it straight from the bowl–before adding to the mixing bowl.
- Stir well.