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Roasted Corn Salsa

Yield 19 servings (serving size: 1/4 cup)

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. 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.

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

Oxmoor House Healthy Eating Collection