Mango-and-Roasted Corn Salsa

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Yield
2 1/2 cups (serving size: 1/4 cup)
July 1997
RECIPE BY Cooking Light

Ingredients

  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1 teaspoon vegetable oil
  • 1 1/2 cups diced peeled mango
  • 1/4 cup fresh lemon juice
  • 2 tablespoons diced sweet onion
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt

Nutritional Information

  • Calories 43
  • Caloriesfromfat 17%
  • Fat 0.8g
  • Satfat 0.1g
  • Monofat 0.2g
  • Polyfat 0.4g
  • Protein 0.9g
  • Carbohydrate 9.4g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 63mg
  • Calcium 5mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400° for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently.

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