Grilled Salsa Primavera with Nixtamalized Corn Masa : Foodwise

Name: Grilled Salsa Primavera with Nixtamalized Corn Masa : Foodwise
Ingredients: 2 cups dried corn, washed; 2 tablespoons cal (calcium hydroxide or slaked lime; available online or at many Mexican or Central American grocery stores); 6 cups water; ¼ cup English peas; ½ cup grilled, chopped artichoke hearts; ½ cup grilled, chopped asparagus; ¼ cup grilled, chopped spring garlic; ¼ cup grilled, chopped spring onion; ¾ teaspoon toasted, ground dried morita/chipotle chilies; 1½ teaspoons chopped cilantro; 1½ teaspoons chopped parsley; ¼ cup Meyer lemon juice; ⅜ cup extra-virgin olive oil; Salt to taste

foodwise.org

This recipe was demonstrated for CUESA’s Market to Table program on April 23, 2016. Nixtamalized Corn Masa Makes enough masa for about 30 small tortillas INGRED

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Ingredients

2 cups dried corn, washed
2 tablespoons cal (calcium hydroxide or slaked lime; available online or at many Mexican or Central American grocery stores)
6 cups water
¼ cup English peas
½ cup grilled, chopped artichoke hearts
½ cup grilled, chopped asparagus
¼ cup grilled, chopped spring garlic
¼ cup grilled, chopped spring onion
¾ teaspoon toasted, ground dried morita/chipotle chilies
1½ teaspoons chopped cilantro
1½ teaspoons chopped parsley
¼ cup Meyer lemon juice
⅜ cup extra-virgin olive oil
Salt to taste