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Roasted Corn Salsa

Roasted Corn Salsa

Oxmoor House JANUARY 2005

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 38
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.0g
  • Carbohydrate: 6.1g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 36mg
  • Calories from fat: 34%
  • Fiber: 1.3g
  • Calcium: 4mg
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Roasted Corn Salsa recipe

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