Pomegranate and Roasted Corn Salsa

The flavors of sweet roasted corn, tart pomegranate arils, crunchy jicama and rich pine nuts meld with honeyed ginger and lime in delicious Pomegranate and Roasted Corn Salsa. Served with plantain chips it makes a beautiful appetizer.

Bejeweled Pomegranate Salsa

The tiny jewel-like arils of a pomegranate are a culinary treasure. Clustered beneath the skin of the fruit, these tiny garnet gems are waiting to brighten your table for the holidays. The beautifully robed arils are actually nutty little seeds wrapped in a succulent cloak of exotic flavor. I think it is their texture, the snappy crunch cushioned in soft sweet nectar, that makes pomegranate arils so tempting. They are a wonderful addition to recipes that thrive on harmonizing flavor notes and palatable contrasts of texture.

Salsa can be that kind of recipe. Fruity salsas are a fun way to serve tempting new flavor combinations. At their best they offer guests a surprising and nutritious contrast of herbs and spices, heat and cool, soft and crunchy, sweet and savory that invites them to explore the ingredients while taking the edge off those between-meal cravings.

This pomegranate salsa is no exception. It blends a variety of appealing flavors with delicious seasonal fingredients to create a delightfully pretty appetizer that is rich with succulent contrast. Harvest flavors of roasted sweet corn, buttery pine nuts and earthy jicama balance the beauty and sharp piquancy of the pomegranate arils, tart notes of lime and spicy cilantro.

Served as an appetizer, Pomegranate Salsa is a great way to wake up the palate. This flavorful combination of ingredients promises to delight the taste buds without overwhelming them. It makes a delicious starter in preparation for a satisfying meal to come. Serve with plantain chips or homemade Sweet Potato Chips.

How to Open a Pomegranate

These days you will probably have no trouble finding pomegranate arils at a local market. Buying the arils already removed from the pomegranate will save you time and take the guesswork out of choosing a perfectly ripe piece of fruit. If, however, you would like to open that garnet jewel-box on your own, here are a few tips:

• To choose a ripe pomegranate follow your eyes. Look for the pomegranate that is pretty, smooth and deeply colored. You might also consider the weight. A ripe pomegranate will feel relatively heavy in your hand.
• Before opening your pomegranate grab an apron. Pomegranate juice can leave stains. Also, remember that it can stain not only your clothes but your skin as well. Pomegranate juice can leave a brownish discoloration on your fingertips, especially if they are what you use to separate the arils from the pulp.
• To remove the arils from a pomegranate, first, slice 1/2 to 1 inch from the crown of the thoroughly washed fruit. Then score the outer skin of the pomegranate with a sharp knife. Cut from the top to the base along the sectional lines where the white webbing attaches to the outer rind. After scoring, pull these sections apart. Then separate the ruby toned arils from the white pulp with a spoon or a fork. When you are finished, discard the pulp.

Pomegranate and Roasted Corn Salsa

Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Resting Time

30

minutes

Total time

45

minutes

This fresh salsa blends delicious seasonal flavors into a delightfully pretty appetizer that is rich with succulent contrast. Delicious with plantain or sweet potato chips.

Ingredients

• 1/2 cup pomegranate arils

• Zest of 1 small lime (1 teaspoon)

• 1 Tablespoon lime juice

• 1 Tablespoon pomegranate juice

• 2 Tablespoons honey

• 1/2 cup jicama, cut in small cubes or matchsticks

• 1/2 cup roasted corn, thawed

• 1 jalapeno minced

• 2 Tablespoons chopped cilantro

• 1/2 teaspoon fresh ginger, grated

• 1/4 teaspoon freshly ground pepper

• 1/8 teaspoon salt

• 1/4 cup pine nuts, toasted

Directions

• Place all ingredients in a medium bowl. Stir until well combined.
• Allow mixture to rest for thirty minutes or so to allow flavors to blend.
• Serve the salsa with plantain chips, Baked Sweet Potato Chips, or Tortilla Chips.
   
• Enjoy!