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Roasted Corn Salsa

Yield 4 1/2 cups (72 servings) (serving size: 1 tablespoon)
Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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