Roasted Corn Salsa

http://www.eatingwell.com/recipes/roasted_corn_salsa.html_0

From EatingWell:  July/August 1996

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

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