Roasted Corn Salsa
Author: This is from Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Recipe type: Appetizers & Snacks
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
- 4 large ears yellow sweet corn-on-the-cob to yield 2 ½ cups cut corn
- ½ cup finely chopped red onion
- 1 ½ cups finely chopped ripe tomato
- 1 ½ jalapeno pepper, seeds removed and finely chopped
- ¼ cup finely chopped cilantro
- 1 Tbsp. olive oil
- 1 Tbsp. fresh lime juice
- ½ to 1 tsp. ground cumin
- ⅛ tsp. salt
- ground pepper, to taste
- Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk.
- Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375ºF oven for 45 to 55 minutes.
- Once corn is roasted, remove baking sheet and allow corn to cool.
- Peel ears, removing all silk.
- If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored.
- Cool completely and cut kernels from ear.
- Corn should measure at least 2 ½ cups.
- Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro.
- Add olive oil and mix well.
- Add lime juice and cumin to taste; then stir in salt and ground pepper.
- Cover and chill, allowing flavor to blend for about 15 minutes, or more.
- This recipe may be made in advance but is best served the same day.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
Serving size: 1½ cups Calories: 204 Fat: 6.6g Saturated fat: 1.5g Carbohydrates: 31g Sodium: 88mg Fiber: 8g Protein: 6g Cholesterol: 0mg