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Roasted Corn Salsa

:  July/August 1996

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


Roasted Corn Salsa Recipe

Makes: 6 servings, 1/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Style/Theme
Potluck
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Everyday favorites
Kid-friendly
Picnic
Health & Diet Considerations
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Meal/Course
Snack
Appetizers
Lunch
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Appetizer
Side dish, vegetable
Snack
Servings
8 or more
Preparation/ Technique
Roast
Ethnic/Regional
American
Mexican
Southwest
Season
Summer
Fall
Holiday
Cinco de Mayo
Publication
July/August 1996
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