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.
1 1/2 cups fresh corn kernels
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
How to Make It
Preheat oven to 400°.
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.
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