Edamame with Aleppo Pepper
With fruity undertones and a slight cumin taste, Aleppo pepper gives this healthy protein snack some satisfying flavor.
Read MoreAir Fryer Roasted Corn Salsa
Drescription
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. Use this dip as a pairing with meat or fish, or scoop it up with your favorite tortilla chips.
Ingredients
- ½ - 1 jalapeño or serrano pepper, halved
- 2 corn, husked
- 2 roma tomatoes
- ½ small sweet onion, cut into wedges
- 3 cloves garlic, unpeeled
- 2 teaspoons extra-virgin olive oil
- ½ cup fresh cilantro leaves
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin
Directions
- Preheat air fryer to 380°F. Remove and discard stems from jalapeño (or serrano). 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.
- Working in batches as necessary, arrange the vegetables in an even layer in the air-fryer basket; cook until lightly browned, 10 to 12 minutes. 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.
