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

Makes: 6 servings, 1/4 cup each

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  • 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


  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.


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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