Roasted Corn Salsa

Roasted Corn Salsa

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From: EatingWell Magazine, July/August 1996

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 small ears fresh corn, shucked
  • ¾ cup prepared tomato salsa
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro, or to taste
  • ⅛ teaspoon ground cumin


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  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 information

  • Per serving: 34 calories; 0 g fat(0 g sat); 1 g fiber; 8 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 13 IU vitamin A; 5 mg vitamin C; 21 mg calcium; 0 mg iron; 115 mg sodium; 59 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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