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Appetizer Recipes

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