Recipe: Perfect Pizza toast with grilled corn salsa

Pizza toast with grilled corn salsa. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. This grilled corn salsa is the perfect summer condiment.

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion, and cilantro, a little lime juice to bring all together, and a dash of heat from serrano pepper. At least that's how we do summertime in the Midwest. Come for a visit and you'll see. You can have Pizza toast with grilled corn salsa using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pizza toast with grilled corn salsa

1. It’s 1 cup of boiled,roasted corn.
2. It’s 1 teaspoon of minced garlic.
3. Prepare 1/4 cup of soaked overnight moong dal.
4. It’s 1 teaspoon of lime zest.
5. Prepare 1 teaspoon of powdered black pepper.
6. Prepare 1 teaspoon of cumin powder.
7. It’s to taste of salt.
8. It’s 1 of chopped green chilli.
9. It’s 2 tablespoon of virgin olive oil.
10. Prepare 1/2 of large chopped tomato.
11. You need 1 teaspoon of lemon juice.
12. Prepare 1 teaspoon of red chilli powder.
13. It’s 1 teaspoon of chaat masala.
14. It’s 1 teaspoon of chilli powder.
15. Prepare 1/2 of large chopped onion.
16. Prepare 2 slices of bread slices.

Add lemon juice and olive oil; pulse until just combined. Cut kernels off cobs; stir into herb sauce. This grilled corn salsa is perfect for parties, and you don't even need a barbecue grill to make it! I thought of this experience a few weeks ago, and it inspired me to make this grilled corn salsa.

Pizza toast with grilled corn salsa instructions

1. To prepare this delicious appetizer, first, prepare the pizza sauce. Take a heavy-bottomed pan and place it on medium-low flame. Then, add and heat virgin olive oil in the pan. Once the oil is hot enough, add minced garlic in the pan and stir until it becomes golden-brown in color. Then, add chopped tomatoes in the pan and saute them until they become tender. Now, turn the flame off and let it cool down.Once the mixture cools down, transfer it in a mixer-grinder jar. Then, add tomato sauce in it.
2. Next, to prepare the smoked corn salad, first, take a large sized pan and place it on medium flame. Then, pour and heat some olive oil in it. After that, add boiled and roasted corn kernels in it along with soaked moong dal(green sprouts). Now, add chopped green chillies, chopped onions and saute for 2 minutes. Next, add lemon juice along with lime zest, red chilli powder, pepper powder, chaat masala, cumin powder, chilli powder in it. Also, add salt as required. Mix the ingredients well and coo.
3. Next, to prepare the smoked corn salad, first, take a large sized pan and place it on medium flame. Then, pour and heat some olive oil in it. After that, add boiled and roasted corn kernels in it along with soaked moong (sprouted horse). Now, add chopped green chillies, chopped onions and saute for 2 minutes. Next, add lemon juice along with lime zest, red chilli powder, pepper powder, chaat masala, cumin powder, chilli powder in it. Also, add salt as required. Mix the ingredients well and coo.
4. Now, take a bread slice and evenly spread the prepared pizza sauce(step 2) over it. Then, neatly place the prepared smoked corns mixture(step 3) over the sauce. Similarly, do the same with remaining sauce, mixture and bread slices. Once done, transfer the slices to a baking tray..
5. Lastly, preheat the OTG at 180 degree Celsius. Then, carefully place the baking tray in it. Bake for 6-7 minutes. Now, transfer them to a serving dish and serve immediately..

Initially, my idea was to grill corn on the cob and rub all the spices on the corn first before slicing off the. Last week we saluted summer with a feast of soft corn tacos filled with lemony grilled shrimp, ripe avocado, and a generous spoonful of smoky corn and sweet onion salsa. I don't think anyone spoke around the table during this family dinner, we were all to busy building and eating tacos. Don't bother using frozen or canned corn–it actually takes longer to toast. Andrea's wine pick: A peppery Aussie shiraz is a good match for the spicy rub, and its oak aging adds a coconut flavor that sets off the sweetness of the corn salsa.