Roasted Corn Salsa

recipe

Yield:

19 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 38
Fat 1.6 g
Satfat 0.2 g
Protein 1.0 g
Carbohydrate 6.1 g
Cholesterol 0 mg
Iron 0.3 mg
Sodium 36 mg
Caloriesfromfat 34 %
Fiber 1.3 g
Calcium 4 mg

Ingredients

Cooking spray
2 1/2 cups fresh yellow corn kernels (about 5 ears)
1 1/2 cups diced seeded plum tomato (about 4)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup diced avocado
1/3 cup diced peeled jicama
1/3 cup finely chopped red onion
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice (about 1 large)
1 tablespoon olive oil
1/4 teaspoon salt
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced

Preparation

Preheat oven to 475°.

Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475° for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.

Combine corn, tomato, and remaining ingredients in a large bowl; stir well.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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