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Roasted Corn Salsa

:  May/June 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (7 votes)

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


Roasted Corn Salsa Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate overnight. Bring to room temperature before serving.

Nutrition

Per serving: 155 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 396 mg sodium; 511 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch


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Holiday
July 4th
Labor Day
Memorial Day
Super Bowl
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Health & Diet Considerations
Healthy weight
High fiber
Gluten free
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Meal/Course
Snack
Appetizers
Lunch
Dinner

Ease of Preparation
Easy
Style/Theme
Entertaining, casual
Make ahead instructions
Vegan
Vegetarian
Total Time
1 hour or less
Servings
4
Preparation/ Technique
Roast
Type of Dish
Appetizer
Sauce/Condiment, savory
Ethnic/Regional
Mexican
Southwest
Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
May/June 1998
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