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Roasted Corn Salsa

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Ingredients
  Cooking spray 1
  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
  Salt 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Jalapeno pepper 1 , seeded and minced
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Corn

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