Roasted Corn Salsa Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cooking spray1
 Yellow corn kernels2 1⁄2 Cup (40 tbs) (Fresh, About 5 Ears)
 Seeded diced plum tomatoes1 1⁄2 Cup (24 tbs) (About 4)
 Finely chopped green bell pepper1⁄2 Cup (8 tbs)
 Finely chopped red bell pepper1⁄2 Cup (8 tbs)
 Diced avocado1⁄2 Cup (8 tbs)
 Diced peeled jicama1⁄2 Cup (8 tbs)
 Finely chopped red onion1⁄3 Cup (5.33 tbs)
 Finely chopped fresh cilantro3 Tablespoon
 Fresh lime juice2 Tablespoon (About 1 Large Sized)
 Olive oil1 Tablespoon
 Salt1⁄4 Teaspoon
 Garlic3 Clove (15 gm), minced
 Jalapeno pepper1 , seeded and minced

Nutrition Facts

Serving size: Complete recipe

Calories 1016 Calories from Fat 306

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 4.5 g22.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 574.7 mg23.9%

Total Carbohydrates 161 g53.8%

Dietary Fiber 30.9 g123.8%

Sugars 25 g

Protein 24 g48%

Vitamin A 184.9% Vitamin C 426.2%

Calcium 12.3% Iron 37.1%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 475°.
2. Coat a foil-lined jelly roll pan with cooking spray. Place corn on pan in a single layer. Bake at 475° for 10 minutes; stir and bake an additional 2 minutes or until roasted. Remove from oven and cool.
3. Combine corn, tomato, and remaining ingredients in a large bowl; stir well.
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