Toasting the corn kernels brings the sugars forward and adds a sweet caramel-y element to this salsa. For a shortcut, you can thaw frozen fire-roasted corn kernels instead.

Cheryl Slocum
Recipe by Cooking Light September 2014

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Credit: Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Arrange corn in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until corn is golden and lightly toasted. Combine corn and remaining ingredients in a medium bowl, tossing to combine.

Nutrition Facts

43 calories; fat 0.7g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.2g; protein 2g; carbohydrates 9g; fiber 1g; sodium 139mg; calcium 7mg.
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