Fire-Roasted Corn Salsa

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 Roma tomatoes, chopped

  • cup chopped red onion

  • ¼ cup chopped cilantro

  • 3 tablespoons lime juice

  • ½ teaspoon cumin

  • 4 ears corn, husk and silk removed

  • 2 jalapeno peppers, halved and seeded

  • 2 tablespoons olive oil

  • salt and pepper to taste

Directions

  1. Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.

  2. Preheat an outdoor grill to medium heat and lightly oil the grate.

  3. Coat corn and jalapeno peppers with olive oil.

  4. Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.

  5. Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts (per serving)

108 Calories
5g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 108
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 39mg 2%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 3g 5%
Vitamin C 16mg 18%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 325mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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