Roasted Corn Salsa

Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.


4 1/2 cups (72 servings) (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Nutritional Information

Calories 10
Caloriesfromfat 27 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 1.9 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 2 mg
Calcium 0.0 mg


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 jícama
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


1. Preheat oven to 475°.

2. Remove husks from corn. Scrub silks from corn.

3. Cut kernels from ears of corn. Place corn in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 15 minutes or until slightly charred, stirring every 5 minutes. Remove corn from pan; let cool.

4. Combine corn, tomato, and remaining ingredients, stirring well.