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Mango-and-Roasted Corn Salsa

Yield 2 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1 teaspoon vegetable oil
  • 1 1/2 cups diced peeled mango
  • 1/4 cup fresh lemon juice
  • 2 tablespoons diced sweet onion
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt

Nutrition Information

  • calories 43
  • caloriesfromfat 17 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 0.9 g
  • carbohydrate 9.4 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 63 mg
  • calcium 5 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400° for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently.