ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toasted Corn and Tomato Chili Topping

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 15 mins
Total time 25 mins
Yield Serves 6 (serving size: 1/3 cup)
Toasting the corn kernels brings the sugars forward and adds a sweet caramel-y element to this salsa. For a shortcut, you can thaw frozen fire-roasted corn kernels instead.

Ingredients

  • 1 1/2 cups fresh corn kernels
  • Cooking spray
  • 1/3 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped pickled jalapeño
  • 1 tablespoon pickled jalapeño juice
  • 1/4 teaspoon kosher salt
  • 2 medium tomatoes, seeded and diced

Nutrition Information

  • calories 43
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 139 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange corn in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until corn is golden and lightly toasted. Combine corn and remaining ingredients in a medium bowl, tossing to combine.