Roasted Corn Salsa

0 Reviews
From: EatingWell Magazine May/June 1998

Roasting corn brings out its inherent sweetness—it's almost like eating candy. Serve alongside grilled steak or chicken.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 cups corn kernels, (from 6-8 ears or frozen)
  • 1 red bell pepper, diced
  • 1 4-ounce can chopped mild green chiles
  • 1/4 cup chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
  2. Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.
  • Make Ahead Tip: Cover and refrigerate overnight. Bring to room temperature before serving.

Nutrition information

  • Per serving: 155 calories; 2 g fat(0 g sat); 6 g fiber; 34 g carbohydrates; 7 g protein; 88 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 977 IU vitamin A; 65 mg vitamin C; 15 mg calcium; 1 mg iron; 396 mg sodium; 510 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 0