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Roasted Corn Salsa

Prep time 19 mins
Cook time 12 mins
Yield 9 servings (serving size: 1/2 cup)

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 jicama
  • 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 81
  • fat 2.7 g
  • satfat 0.4 g
  • protein 2 g
  • carbohydrate 14.8 g
  • cholesterol 0 mg
  • iron 0.8 mg
  • sodium 12 mg
  • caloriesfromfat 30 %
  • fiber 2.8 g
  • calcium 9 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 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. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Oxmoor House Healthy Eating Collection