CORN SALSA ~ Ole'

I have made the Corn Salsa so many times and try to remember to share it (it is so good)! Everyone raves about it and it will be a hit at your Mexican Fiesta or Football party as well!


Ingredients:

16 oz bag Frozen Corn thawed
2 tbsp garlic infused extra virgin olive oil (or olive oil and garlic powder)
3 radishes diced1/2 small red onion chopped
1 green onion top chopped
1/2 jalapeno pepper finely chopped
2 tbsp DCD Sweet n Spicy Cocoa Rub
3 tbsp DCD Choc Fig Balsamic Vinaigrette
Juice from 1 lime
2 tbsp fresh Cilantro finely chopped


Directions:

Preheat oven to 400 degrees. Combine corn, olive oil & cocoa rub together. Roast corn mixture on cookie sheet for 25 min stirring once halfway thru. Remove con from oven and let cool 30 min. Combine corn & all other ingredients together. Chill for at least 1 hour & serve with tortilla chips.

Sweet 'N Spicy Roasted Nuts

Ingredients:

• 1 egg white
• 1 tablespoon water
• 1 cup sugar
• 16 oz pecan halves
• 3 tablespoons DCD Sweet 'n' Spicy Cocoa Rub
• 3 tablespoons DCD White Chocolate Fig Balsamic Vinaigrette

Tools:

DCD Parchment Paper

DCD Spatula

Directions:

1) Preheat oven to 250 degrees F. Line a baking sheet with DCD Parchment Paper.

2) In a large bowl, beat egg white and water until foamy. Add sugar, pecans, Cocoa Rub, and Vinaigrette and toss with Spatula to combine.

3) Pour coated pecans onto prepared baking sheet, and place into oven for 45 minutes, stirring every 15 minutes. Let cool.

Enjoy with your favorite pale ale and ENJOY!

One of our favorite ways to celebrate Dad is with a glass of his favorite brew and our Sweet 'n' Spiced Nuts!