Roasted Corn Salsa

Roasted Corn Salsa Recipe Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.


From EatingWell:  July/August 1996

Yield: 6 servings, 1/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 2 small ears fresh corn, shucked
  • 3/4 cup prepared tomato salsa
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 1/8 teaspoon ground cumin

Preparation

  1. Heat a large heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.
  2. When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.

Nutrition Per serving:

36 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 117 mg sodium; 59 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 vegetable

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