Roasted Corn Salsa

Roasted Corn Salsa

  • Yield: 9 servings (serving size: 1/2 cup)


  • 5 none ears yellow corn
  • none 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 none garlic clove, minced
  • 1 none jalapeño pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • 2 1/2 teaspoons extra-virgin olive oil


Preheat oven to 475°.

Remove husks from corn. Scrub silks from corn.

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.

Combine corn, tomato, and remaining ingredients, stirring well. NOTE: Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Nutritional Information

Amount per serving
  • Calories: 81none
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 14.8g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 12mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 9mg

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Roasted Corn Salsa Recipe