Roasted Corn Salsa
|Yellow corn kernels||2 1⁄2 Cup (40 tbs) (Fresh, About 5 Ears)|
|Seeded diced plum tomatoes||1 1⁄2 Cup (24 tbs) (About 4)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Finely chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Diced avocado||1⁄2 Cup (8 tbs)|
|Diced peeled jicama||1⁄2 Cup (8 tbs)|
|Finely chopped red onion||1⁄3 Cup (5.33 tbs)|
|Finely chopped fresh cilantro||3 Tablespoon|
|Fresh lime juice||2 Tablespoon (About 1 Large Sized)|
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Jalapeno pepper||1 , seeded and minced|
1. Preheat oven to 475°.
2. Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475° for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.
3. Combine corn, tomato, and remaining ingredients in a large bowl; stir well.