{"id":399,"date":"2011-05-15T12:01:00","date_gmt":"2011-05-15T11:01:00","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=399"},"modified":"2011-05-15T12:03:51","modified_gmt":"2011-05-15T11:03:51","slug":"399","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/399\/","title":{"rendered":"Sweetcorn Salsa"},"content":{"rendered":"<p>4 ears sweetcorn,<br \/>\n2 teaspoons olive oil<br \/>\n1 large red tomato, seeded and chopped<br \/>\n1 small jalape\u00f1o pepper<br \/>\n1 garlic clove, minced<br \/>\n2 tablespoons diced red pepper<br \/>\n2 tablespoons extra virgin olive oil<br \/>\n1\/2 a lime juice<br \/>\n1 tablespoon fresh chopped curriander leaves<br \/>\n1\/2 teaspoon salt<br \/>\n1\/8 teaspoon black pepper<br \/>\n1\/8 teaspoon cumin<\/p>\n<p>Roast the Corn Oven method<br \/>\nPreheat oven to 220\u00b0C<br \/>\nBrush corn with olive oil and roast on a sheet for 15 to 20 minutes until ears start to turn a light golden brown.<\/p>\n<p>OR<\/p>\n<p>Grill method<br \/>\nPlace corn directly on grill. (olive oil is not needed)<br \/>\nGrill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a                     hot grill.)<\/p>\n<p>cut the corn from the cob, mix corn and remaining ingredients. Cover and refrigerate until ready to serve. Bring to room temperature before using.<br \/>\nMakes about 4 cups.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 ears sweetcorn, 2 teaspoons olive oil 1 large red tomato, seeded and chopped 1 small jalape\u00f1o pepper 1 garlic clove, minced 2 tablespoons diced &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[38,143,172],"class_list":["post-399","post","type-post","status-publish","format-standard","hentry","category-side-dishes","tag-american","tag-mexican","tag-texmex"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":4,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"predecessor-version":[{"id":455,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/399\/revisions\/455"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}