Roasted Corn Salsa

Plum tomatoes are a good substitute if you don't have ripe summer tomatoes.

Yield: 4 1/2 cups (72 servings) (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 10
  • Calories from fat: 27%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 1.9g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 2mg
  • Calcium: 0.0mg

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

Preparation

  1. 1. Preheat oven to 475°.
  2. 2. Remove husks from corn. Scrub silks from corn.
  3. 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. 4. Combine corn, tomato, and remaining ingredients, stirring well.
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