Roasted Corn Salsa

Roasted Corn Salsa Recipe
Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.

Yield:

8 Servings

Nutritional Information

Calories 111
Fat 7 g
Satfat 1 g
Protein 2 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 0 mg
Sodium 272 mg

Ingredients

3 ears corn, shucked
4 medium tomatoes (about 1 1/2 lb.), chopped
2 onions, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and black pepper
1/4 teaspoon Tabasco sauce (or to taste)
2 tablespoons chopped flat-leaf parsley

Preparation

Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups).

In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

Note:

June 2008
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