Skip to main content

The Missing Link in my Burrito Bowl


I liked the Burrito Bowl I made the other day so much I did it again for dinner. And this time, I added the one element I'd missed out the last time - a roasted corn salsa. Like the previous Chipotle-like recipes, credit for this lovely salad goes to ChipotleFan.

Corn Salsa's as easy to put together as it is delicious. You roast a couple of ears of corn - I did it on an open stove flame, but find a grill if that makes you feel better. Let them cool, then cut the corn off the cob. Mix the corn with a chopped onion, a couple of chopped jalepenos, a handful of cilantro, salt, pepper and juice of a lime.

While this surely goes very well with the rest of the elements in the burrito bowl, I had leftovers that I then mixed with some steamed wild rice. An equally pleasant combination.
Labels:

Comments

Simplyfood said…
Lovely grilled corn salsa.Healthy and delicious too.
April 21, 2010 at 10:57 PM
AJ said…
Yummy!! Simple and satisfying)
April 22, 2010 at 8:36 AM
notyet100 said…
this looks so delicious
April 22, 2010 at 1:29 PM
CurryLeaf said…
Yum.Love the roasted corn.I have never tried open flame but always in a grill pan.I can imagine the taste
April 22, 2010 at 7:07 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more