Roasted Corn Salsa

Oxmoor House
9 servings (serving size: 1/2 cup)


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5 ears yellow corn
Cooking spray
2 cups diced seeded tomato (about 2 small)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/3 cup diced peeled jicama
1/4 cup peeled diced avocado
1/3 cup finely chopped red onion
3 tablespoons finely chopped fresh cilantro
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 1/2 teaspoons extra-virgin olive oil


Prep: 19 Minutes
Cook: 12 Minutes

Preheat oven to 475°.

Remove husks from corn. Scrub silks from corn.

Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.

Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Created date

March 2010

Nutritional Information

Calories 81
Fat 2.7 g
Satfat 0.4 g
Protein 2 g
Carbohydrate 14.8 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 12 mg
Caloriesfromfat 30 %
Fiber 2.8 g
Calcium 9 mg