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Roasted Corn Salsa

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

Your rating: None Average: 4.4 (10 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:

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

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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